This recipe I'm about to share has been handed down for generations and generations. Ok, not really unless you count it going from Regan's mom to Regan to me. (Regan I are definitely from different generations, right? Or was it planets? I'll have to ask him...)
Anyway, my neighbor just had a new baby so me, being the dedicated super-server... Okay, okay, I can't lie... I may have gotten around to it eventuallly but if it wasn't for Regan's brilliant suggestion I wouldn't have called on my lunch break, offered to make something after I got off work at 5pm, or let him to run to the local (strike that. insert: ghetto)Food Lion during the middle of his reading days. I'm sure I would have had good intentions... but he definitely got that ball rollin'.
So, I offered to bring dinner and then I was thinking out loud as I looked in my cupboard... what in the world am I going to take? (I feel like I am CONSTANTLY buying food but it just keeps disappearing! What's the deal?!) Regan suggested soup. Brilliant. This is one of his favorites (i'm 95% positive that his number 1 fav is Zupa Tuscana... but it is kind of spicy and I wasn't sure that that would fly with a new mother, if you know what I mean) Perhaps he was just glad that we weren't having one of the 3 different meals that I have put into rotation each week, haha.
1. Our rendition of Cafe Rio Salad or tacos
2. Wheat pasta with chicken and pesto sauce or
3. Some other variation of chicken and broccoli (and FYI, I know my mom is probably going to post a comment about how she taught me to eat broccoli.)
So here is the recipe y'all are dying to try by now: (btw, we usually leave out the celery b/c I don't typically have it on hand and I hate buying a bundle of it and then not eating it. It is not exactly Low Cal... but its Mmm Mmm Good.)
Cheeseburger Soup
1/2 lb ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 tsp dried basil
1 tsp dried parsley
4 tbsp butter or margarine divided
3 c chicken broth
4 c diced peeled potatoes
1/4 c all-purpose flour
8 oz Velveeta -- cubed
1 1/2 c milk
3/4 tsp salt
1/2 tsp pepper
1/4 c sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about
10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
ps- baby and mother seemed to be doing well. I thought he looked tiny... then I found out that he was 9 lbs. Not so tiny. Haha, and after holding him for like 5 minutes my arm was ALREADY getting tired! Guess I need to pump some iron more often...
pps- I'm just now realizing that it was a good thing that I left my rolls for Thanksgiving at home... I just pulled them out of the freezer and they were ready to go. I've been kind of a Nazi about the rolls but I even let Regan have one. (I say I've been a nazi but some how we are down to one freezer bag when we started out with two...)

ppps- do you like have I've been slipping a few "y'alls" into my posts? I must think I'm Paula Dean or something with that and the Velveeta. But it has been fun to try and slip back into my fake roots now that I'm in the South again.