"This is definitely blog worthy, you can quote me." -Cheap

Inspired by our value-brand ground beef that has been taking up space in our freezer, I decided to make a fun twist on an old-fashioned fave. I made this for dinner today and the only hard part was Sweet Pea vying for my attention while I was cooking. This dish is an excellent heart-warmer. I mean, you just can't go wrong with meat, potatoes, and cheese. In the end, Sweet Pea loved it too!

Ingredients:
1/2 pound meatballs (I made mine but you can use store bought or even just brown some ground beef)
1 medium onion, diced
1 large carrot or about 3/4cup, shredded
1 Tbs oil
1/4 cup flour
1 14oz can diced tomato, drained
3 cups chicken stock
2 medium potatoes, peeled and diced
1 tea dried basil
1/2 tea garlic powder
2 cups sharp cheddar
1 cup milk

Directions:
In a pot on med-high, sauté onion and carrot with a Tbs oil.

Add flour to pot and mix with carrot and onion (this will thicken the broth)

Add the 3 cups of chicken broth and potato and let simmer until potatoes are cooked through, about 15 min.

Throw in drained tomatoes, basil, garlic powder, cheese, and cooked beef. Cook through.

Measure out 1 cup of milk and add a Tbs of soup mixture to the milk (to temper it so it won't curdle). Pour the milk into the soup. Once all is heated, serve and gobble it up!

This is a crowd pleaser for sure! Yummers!