CHEESEBURGER SUPREME SOUP, Lillian Slay, Chambers County

Ingredients

4 cups potatoes, peeled and cubed
1 cup carrots, chopped
1 small onion, diced
3 cups water
6 beef bouillon cubes
2 pounds ground beef, browned and drained
2 teaspoons garlic powder
1 small jar mushrooms
1 teaspoon Tony Chachere Creole seasoning or red pepper to taste
1 package artificial sweetener or sprinkling of sugar to taste
Black pepper to taste
5 cups milk, divided
6 tablespoons cornstarch
1/2 pound cubed cheese
1 small can sliced black olives

Preparation

In soup kettle, mix first five ingredients. Bring to boil; cover and simmer 15-20 minutes. Meanwhile, brown ground beef then drain off fat. Add garlic powder, mushrooms, seasoning, sweetener and pepper. Stir in 4 cups milk. Add to potato mixture. Stir cornstarch into remaining milk and add slowly to soup to thicken. Add cheese and black olives. Stir until cheese melts. Serve with corn chips. Will feed a hungry family of six.