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  • 2 cups potatoes, peeled and cubed
  • 2 carrots, peeled and grated
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 ½ cups water
  • 1 tablespoon beef bouillon granules (about 4 cubes)
  • ½ teaspoon salt
  • 1 pound ground beef, browned and drained
  • 2 ½ cups milk (divided use)
  • 3 tablespoons all-purpose flour
  • 8 oz Velveeta, cubed
  • ½ lb bacon, crisply cooked and crumbled


  • Brown and crumble ground beef. Drain excess grease and set aside. Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender. Stir in beef and 2 cups of milk.
  • In a small bowl, whisk together flour and remaining ½ cup milk until smooth. Gradually whisk into soup.
  • Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.) Reduce heat; add cheese and stir until completely melted. Garnish with bacon.

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