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Welcome to Luggage and Ladle

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Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Cheeseburger Soup

I found this on the Taste of Home website.  My 11 year old loved it.  A definite keeper!

Cheeseburger Soup

Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper (I omitted this)
2 Tablespoons chopped seeded jalapeno
3 cups water
2 Tablespoons plus 2 teaspoons beef bouillon granules (I used beef base)
2 garlic cloves, minced or grated
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced mushrooms (I used a full pound)
2 Tablespoons butter
5 cups milk, divided
6 Tablespoons all purpose flour
1 package (16 ounces) Velveeta cheese, cubed
Crumbled cooked bacon

Directions:
In a dutch oven, combine first 9 ingredients; bring to boil.  Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.  Add to soup.  Stir in 4 cups of milk; heat through.

In a small bowl combine flour and remaining milk until smooth.  gradually stir into soup.  Bring to boil, cook and stir for 2 minutes or until thickened.   Reduce heat, stir in cheese until melted.  Garnish with bacon. 

Yield:  14 servings (about 3 1/2 quarts)
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