Good morning y’all! ☀️
It’s a foggy start to the day here, but it’s going to be a beautiful 70 degrees — yes, I speak imperial, not metric… and I LIKE it! 🇺🇸

I love soups — especially in the fall — and this one is one of my all-time faves. It’s comfort food at its finest: Cheeseburger Soup! 🍔🧀

I also baked a Cheddar Onion & Beer Bread to go with it (because why not cook with beer if you don’t drink it, right?). I’m a wine girl — white wine, that is ❤️

And the best part? I topped it with diced dill pickles (because… cheeseburger!) and a little crumbled bacon.
So grab a spoon and BITE IT — you’ll be a rock star in your own kitchen. 🎸

#bitemecanada #funologyoffood #delicioushappenshere

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Ingredients 🍲

The “stuff”…

• 1 lb ground beef
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 4 Tbsp butter, divided
• 3 cups chicken broth
• 2 Tbsp Better Than Bouillon (chicken flavor — optional, but bold and delish!)
• 4 cups diced peeled potatoes (about 1¾ lbs)
• ¼ cup flour (I used King Arthur Unbleached All-Purpose)
• 2 cups process cheese (Velveeta), cubed (8 oz)
• 1½ cups milk
• ¾ tsp salt
• ¼ tsp pepper
• ¼ cup sour cream
• Dill pickles, diced (optional… but come on, do it!)
• Crumbled bacon (optional… also, do it!)

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Instructions 👩‍🍳

What to do with the “stuff”…

1. In a 3-qt saucepan, brown the ground beef. Drain and set aside.
2. In the same pan, sauté onion, carrots, celery, basil, and parsley in 1 Tbsp butter until tender (about 10 minutes).
3. Add broth, Better Than Bouillon, potatoes, and cooked beef. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes, until potatoes are tender.
4. In a small skillet, melt remaining butter and whisk in flour. Cook 3–5 minutes until bubbly, then stir into soup.
5. Bring to a boil again and cook 2 minutes, stirring constantly.
6. Reduce heat to low. Stir in cheese, milk, salt, and pepper until melted and smooth.
7. Remove from heat and blend in sour cream.
8. Top each bowl with diced dill pickles and crumbled bacon for that cheeseburger magic! 🍔

Yields: ~8 servings (about 2¼ quarts)
Sooooooo good!!

Recipe credit: Adapted from tasteofhome.com

Hey guys! It was a soup nite here tonite! 🍲
Kenny Boy’s favorite — Zuppa Toscana, just like the one at Olive Garden.

Except… I swapped the potatoes for cauliflower because hubby is “low carbin’ it.”
And you know what? It was still SUPER yummy — cauliflower actually has more flavor than potatoes, in my humble opinion.

Do I want cauliflower in a pizza crust? NO! Come on!
But in this soup? YA I DO!

Make it, BITE IT!
#bitemecanada #funologyoffood #delicioushappenshere

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Ingredients 🥣

The “stuff”…

• 1 lb Italian sausage (I used spicy — but you do you)
• 2 large russet potatoes, washed, sliced in half, and then in ¼-inch slices (or cauliflower florets for low-carb)
• 1 large Vidalia onion, chopped
• 4 slices cooked bacon, chopped (optional — but come on… you know what to do)
• 1 tsp Accent seasoning (optional — I used Trader Joe’s Chili Lime Salt)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes
• 2 Tbsp minced garlic (or 1 jar of minced garlic)
• 2 cups chopped kale (or Swiss chard — I did kale)
• 2 (8 oz) cans chicken broth
• 2 tsp Better Than Bouillon (chicken flavor)
• 1 quart (32 oz) water
• 2 tsp cornstarch, mixed with a little water to make a paste
• 1 cup heavy whipping cream (tempered — see below)

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Instructions 👩‍🍳

What to do with the “stuff”…

1. In a large soup pot, cook sausage over medium-high heat until browned and crumbled.
2. Add onions, garlic, salt, pepper, and red pepper flakes. Cook until onions are translucent and the aroma is DELISH.
3. Add potatoes (or cauliflower), chicken broth, and water. Stir well.
4. Simmer on medium until tender.
5. Stir in cornstarch slurry and simmer for another 15 minutes to thicken slightly.
6. Reduce heat to low. Add kale and bacon (if using).
7. Temper your cream — stir ¼–½ cup of hot broth into the cream first — then slowly pour into the soup while stirring.
8. Taste, adjust seasoning, and serve hot.

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Notes 📝

This soup is comfort in a bowl — creamy, hearty, and loaded with flavor.
It’s even better the next day after the flavors settle.

Serve with crusty bread… or don’t, if you’re still low-carbin’. 😉

Recipe credit: Genius Kitchen