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Spicy Cheeseburger Soup Recipe

Spicy Cheeseburger Soup Recipe photo by Taste of Home

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This creamy soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.

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Spicy Cheeseburger Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
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2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled

Directions

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne
pepper if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Spicy Cheeseburger Soup in Taste of Home April/May 1999, p27

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Reviews for Spicy Cheeseburger Soup

Spicy Cheeseburger Soup

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Reviewed on Feb. 19, 2011 by mjjc

This is the best recipe, however,I eliminated the jalepeno peppers. You won't regret making this recipe.

Reviewed on Feb. 17, 2011 by sawillia2

I make this recipe for for our restaurant and always get lots of compliments. However, I take out all the spicy ingredients. I like it spicy but not everyone does, so I just left them out. I will be writing this one down to keep for my grandchildren.

Reviewed on Jan. 09, 2011 by KathyKr

I got this from a Taste of Home magazine years ago and it always gets wonderful reviews with many people asking for the recipe. Made it for our church bazaar several years in a row. Is always a hit. Husband says it's "good enough to serve in a restaurant."

Reviewed on Mar. 27, 2010 by sands351

This recipe is awesome. I found it in the 1999 Collector's Edition Taste of Home and I have been making it for years. Hubby an I love it.

Reviewed on Feb. 24, 2010 by mickeymotto

This a great soup just as it is, but we even swapped out the regular potatoes for sweet potatoes and liked it even better!

Reviewed on Jan. 07, 2010 by librtyblue

Easy to adjust level of spiciness. Used 4oz can of diced jalapeno pepper to make it very spicy!!!

Reviewed on Dec. 02, 2009 by HBcook

Excellent soup for a weeknight dinner or to bring to a soup party or potluck.

Reviewed on Oct. 29, 2009 by aquarius6222

a household favorite, last time I made it with red and yellow peppers...ever better!

Reviewed on Oct. 14, 2009 by steeelerzz

This is very yummy! It's good with or without the cayenne.