Hearty Beef and Potato Soup

Beef and potato soup

This Hearty Beef and Potato Soup is a perfect to meal to make from Sunday leftover Pot roast and baked potatoes and the left over gravy too! It is a wonderfully chunky and comforting soup that is easy to pull together in a short amount of time!

Today (August 19) is National Potato Day! to celebrate I am sharing this hearty soup that marries the best of comfort, pot roast and potatoes!

We all envision soups taking all afternoon to simmer on the stove, but this soup is easy to pull together, yet has that slow cooked taste! By using the leftovers from your Sunday pot roast meal, you can turn it all into a wonderful soup, that everyone will enjoy!

I love repurposing meals for a second day and finding ways to do it where the family doesn't feel like they are totally re=eating the same meal all over again. By creating this Beef and Potato soup I can easily freeze it for a meal down the road, turn it into lunches for work, or a light dinner with biscuits or grilled sandwiches or salad.

Shall we get to cooking?

Hearty Beef and Potato Soup

Yield: 4
prep time: 5 Mcook time: 15 Mtotal time: 20 M
A delicious heart warming soup that tastes slow simmered but is quick to make with leftovers from your Sunday Dinner.


  • 3 cups total Beef Broth and left over gravy
  • 1 1/2 cups Diced beef pot roast
  • 1 1/2 cups Diced cooked Potatoes or 1 (15 oz) can drained
  • 1 1/2 cups Diced cooked carrots or 1 (15 oz) can drained
  • 3/4 cup elbow macaroni cooked tender


How to cook Hearty Beef and Potato Soup

  1. Cook macaroni in microwave safe bowl in 2 cups water for 8-10 minutes till al dente. Drain excess water.In 2 qt saucepan over medium heat, pour broth and /or any gravy. heat and stir to blend. Stir in Potatoes, and Carrots. Gently fold in Roast Beef chunks and cooked macaroni. Heat till boiling. Remove from heat and serve.
  2. Details
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Here are some more great recipes for National Potato Day!


Old Fashioned Fruit Cobbler

This old fashioned fruit cobbler is a family recipe from my Aunt! It is great in both a pan or in dutch oven over coals while camping! It holds up well with any kind of fruit, and the cobbler topping has wonderful texture and flavor all on it's own! Holds up well to ice cream!

It's #FarmersMarketWeek so what better way to celebrate than to make a warm fruit cobbler with fruit you picked up at your local farmers market, road side stand or pick your own farm? Supporting your local farming community is so important!

This recipe is an heirloom family recipe. My Aunt handed it down to us, and we have all had this many times at many camping style reunions and now in our own homes too.it's a classic recipe worth keeping!

I have made it this summer multiple times both with peaches and blackberries aleady!  It never lasts. BUT if you ever actually have a scrap or two of left overs, may I suggest a milkshake and mix in the cobbler ? Ummmm yummo!! BUT you'll have to fight to grab a spoonful from the pan to do it!

I'll see if I have photos of both the peach and the blackberry that I have made this summer already. I can just taste this cinnamon sugar seasoned topping just by thinking about it! oooh yeah!

Old Fashioned Fruit Cobbler

prep time: 5 Mcook time: 40 Mtotal time: 45 M


  • 4 cups fresh fruit lightly sugared or 1 qt. canned fruit (drained)
  • 1 tbs. butter 
  • 1 tsp. lemon juice
  •  2 Tbs. corn starch or flour
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 2 Tsp. sugar.


How to cook Old Fashioned Fruit Cobbler

  1. Preheat oven to 350 degrees.
  2. Combine  corn starch or flour with brown sugar. 
  3. Sprinkle over  fruit in a 2 quart baking dish.  Dot with  1 Tbsp. butter and sprinkle with  lemon juice.  Set aside
  4. In a mixing bowl combine:  flour ¼ cup butter or margarine, sugar, baking powder. Mix dry ingredients until mealy.   Add milk. Mix just until dry ingredients are dampened. 
  5. Drop by spoonfuls on top of fruit. (It will spread out and cover fruit as it bakes) 
  6. Sprinkle with  sugar and  cinnamon. Bake at 350̊ for 40 minutes or until topping is done (test with fork in center).
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Here are some more great #FarmersMarketWeek recipes!

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Cauliflower "Mac" and Cheese

Cauliflower "Mac and Cheese is a great casserole version to substitute for pasta mac and cheese OR if you like cheese sauce with your veggies! This will be a great dish to serve!

It's #FarmersMarketWeek and what better way to celebrate than with a fresh basket full of fresh vegetables? Ready to be made into a delicious new dish?   Whether you pick up a basket at your local farmers market, or road side stand, or you invest in a farms CSA program and get fresh produce delivered, it is important to support your local farming community!

I have been wanting to try a cauliflower mac and cheese substitute. I realize it is just basically a veggie with cheese sauce dish!  I came across this casserole version and decided to give it a try.

I found it perfectly lovely. I will do a better job of draining the cauliflower next time. I think I got it a bit too watery on the finished product, but the taste was fantastic. With all rich ingredients, you can't really go wrong! Just pay dry the cauliflower, not just drain in the colander before tossing it in to the casserole!

Cauliflower "Mac" and Cheese

prep time: 15 Mcook time: 15 Mtotal time: 30 M


  • 1 large head cauliflower cut into small pieces
  • vegetable oil spray
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 2 oz. cream cheese, cut into small pieces
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 cups shredded cheese + 1/2 cup for topping 
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon garlic powder


How to cook Cauliflower "Mac" and Cheese

  1. Preheat oven to  375 degrees
  2. Bring a pot of water seasoned with kosher salt to boiling over medium high heat.
  3. Spray 8x8 inch baking dish with vegetable oil spray
  4. Cook the cauliflower in boiling water till crisp tender, approximately 5 minutes. 
  5. Drain well. Pat dry removing as much water as possible from cauliflower. 
  6. Transfer cauliflower to baking dish.
  7. Bring cream to a simmer in a pan over medium low heat. stir in cream cheese and mustard till smooth. 
  8. Stir in 1 cup of the cheese salt, pepper, and garlic and whisk just until the cheese melts about 1-2 minutes. 
  9. Remove from heat, pour over the cauliflower and stir until to combine.
  10. Top with remaining 1/2 cup cheese and bake until brown and bubbly, about 15 minutes.
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Here are some more great #FarmersMarketWeek Recipes!
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Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins are hands down THE best blueberry muffins you'll taste! Super moist, light, and flavorful, they will have you reaching for more!

It's #FarmersMarketWeek and what better way to celebrate than with a fresh basket full of muffins made from fresh picked blueberries? Whether you pick up a basket at your local farmers market, or road side stand, or you go to a pick your own farm, it is important to support your local farming community!

These blueberry muffins get RAVE reviews every time I make them, as the best blueberry muffins people have had. If you keep one recipe on file, try this one! It' just the perfectly light, fluffy muffin with a hint of lemon muffin bursting with fresh blueberries that is beyond moist!!! I think the cream cheese is the secret!

You can make these with or without a crumb topping, They are totally divine either way, believe me! These get rave reviews just as they are, so moist, light and creamy! But I think the crumb topping just pushes them over the top. My hubby says they are "professional quality" either way!

My granddaughter is 5 years old, and has a summer bucket list she wants to accomplish, on that list was to make blueberry muffins. So over here to Gramma's she came apron in hand. She cracked her first eggs all by herself into the bowl! I had her to all the mixing! Including the cream cheese part, which by hand is not easy. Yes, I could have pulled out my big Kitchen-aid mixer, but the joy of your first blueberry muffins, should be done from scratch, by hand!

So these muffins in this photo were done by her! I think she did a phenomenal job! Bucklist? Check! Fun memory with Gramma?  Check! 

(yes, you may notice a "missing" muffin in the photo below! She had to taste test her creation of course!.. taste test with grandchildren always comes before photos.. and no fancy photo shoot set up today! I am in gramma mode today, so  I know you'll forgive me!)

Yield: 1 dozen

Blueberry Cream Cheese Muffins

prep time: 5 minutescook time: 15 minutestotal time: 20 H


  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 4 oz. cream cheese , room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking  powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk 
  • 1 cup blueberries
optional crumb topping:
2/3 cup flour
1/3 cup sugar
4 Tablespoons melted butter


How to cook Blueberry Cream Cheese Muffins

  1. Preheat oven to 375 degrees.
  2. Place cupcake liners in pan or spay pan with non stick cooking spray.
  3. In a large bowl mix together oil, sugar and cream cheese.
  4. Stir in egg, vanilla ,and lemon zest.
  5. add in flour, baking powder, and salt and buttermilk. fold gently just until mixed.
  6. Gently fold in blueberries do not over-mix.
  7. Pour batter into prepared pan.
  8. Mix together optional crumb topping if you choose to use it, and sprinkle evenly over every muffin. 
  9. Bake 15-20 minutes.
  10. Remove pan from oven, but let muffins cool in pan 10 minutes before removing.
  11. if not using paper liners, gently loosen around edges with a knife before removing muffins. 
  12. remove to a wire rack to cool.
  13. Ok to serve warm.
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Now.. here are so more great #FarmersMarketWeek recipes to inspire!

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Freezing Blueberries

Freezing Blueberries is  easy to do. It is best to do it in summer when they are in season and at their best price. I have 2 blueberry bushes, but June /July is great for going to a local pick-your-own farm with the family and bringing home a bunch to enjoy all year long.

I recommend flash freezing them first rather than just dumping them all together in a container and tossing in the freezer. They will freeze all into one big glob and make it impossible to take out only a few at a time.

Flash freezing is the technique where you place foods to be frozen on a baking tray in a flat individual layer and freeze till each food item is frozen, then remove and store in a freezer container. Now they can be grabbed by the handful if needed.

  1. Line baking tray with parchment paper.
  2. Spread berries in a single layer
  3. Freeze for about 2 hours till berries are frozen solid.
  4. Store berries in an airtight container in freezer for up to a year.

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