2 lbs. hamburger

¾ cup Green Field Farms onions, chopped

½ small jalapeño, minced fine

1-1/2 quart chicken broth

1 c. water

½ c. shredded carrots, chopped

1-1/2 cups diced celery

4-1/2 cups Green Field Farms potatoes, diced

½ cup fresh parsley, chopped fine

1-1/2 teaspoons salt (you may need a smidgen more, taste it!)

¾ teaspoon black pepper

pinch of cayenne


Soup base:

1 stick butter

¾ cups flour

3 cups Green Field Farms Cream Top milk

2 cups Velveeta cheese, cut in small cubes

1 cup cheddar, hand shredded or cut in small cubes



Brown hamburger, onions and jalapeno; drain. Put chicken broth, water, vegetables, salt, pepper & cayenne in to a large soup pot and bring to a boil. Cook between 8-10 minutes, until potatoes are tender. For soup base, mix first three ingredients in a pan and stir until thick then cut in pieces of Velveeta cheese. Stir until cheese is melted, then add soup base to broth & vegetables. Add hamburger, onion & jalapeno. Do not boil after adding soup base to broth mixture. Serves 8-10

As featured on the Fox28.