Cheeseburger Paradise Soup Recipe

Cheeseburger Paradise Soup Recipe Cheeseburger Paradise Soup Recipe photo by Taste of Home Rating 5

I’ve never met a person who didn’t enjoy this creamy soup, and it’s hearty enough to serve as a main course with your favorite bread or rolls. —Nadina Iadimarco Burton, Ohio

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Cheeseburger Paradise Soup Recipe
  • Prep: 30 min. Cook: 25 min.
  • Yield: 14 Servings
30 25 55

Ingredients

  • 6 medium potatoes, peeled and cubed
  • 1 small carrot, grated
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped seeded jalapeno pepper
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons butter
  • 5 cups 2% milk, divided
  • 6 tablespoons all-purpose flour
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • Crumbled cooked bacon

Directions

  • In a Dutch oven, bring the first nine ingredients to a 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 milk; heat through.
  • In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a 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).

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

Nutritional Facts 1 cup (calculated without bacon) equals 370 calories, 20 g fat (10 g saturated fat), 79 mg cholesterol, 947 mg sodium, 24 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Cheeseburger Paradise Soup in Taste of Home February/March 2007, p27

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Reviews for Cheeseburger Paradise Soup

Cheeseburger Paradise Soup Recipe

Cheeseburger Paradise Soup

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(1-10) of 57 reviews

Reviewed on May. 02, 2013 by SPRING LYNN

I made this soup once--more than a year ago. It was a huge hit with everyone. I'd very much like to convert it to a RIVAL crock pot recipe as I had a bit of a sticking problem after adding VELVEETA. I'd like to try it in the crock, bit I don't want to ruin it. Liked review replacing peppers with hot sauce since I don't like chopping the jalapenos, Any suggestions/thoughts would be greatly appreciated!!!!

Reviewed on Feb. 10, 2013 by swarbobbie

Something the whole family will love.

Reviewed on Jan. 29, 2013 by dixiejet

Made this EXACTLY like the recipe and it is one of my very favorites !!!! LOVE LOVE LOVE this soup !!!

Reviewed on Nov. 23, 2012 by clayandjess

This is absolutely a FAVORITE in my house. Something guest request... I don't do the mushrooms- cause of family preference- Trust me it's just the BEST.

Reviewed on Nov. 01, 2012 by bloodbot

Ate this by the truck load :)

Reviewed on Oct. 18, 2012 by misskeecat

I made this soup and my husband loved it. I gave my best friend a bowl to try and when her husband tasted it, he made her make a pot of it the next day. This is very yummy and very filling.

Reviewed on Oct. 16, 2012 by annette.barney

My whole family was very disappointed with this soup. We were expecting something amazing and it was just mediocre to us.

Reviewed on Sep. 16, 2012 by hilltopjudy3

I made this soup today. I chaged it a bit. Had leftover porkroast and gravy,so used it instead of hamburger and boullion. Used hashbrown potatoes, put half in at beginning and saved rest t heat thru at end so they held their shape, the early ones helped thicken the soup, added some frozen corn and made it like chowder, which my hubby loves. Use 1% milk. 2% mex. blend cheese. required no flour. i used no velveeta. It's bad for u, did use a bit of Hormel real bacon bits on top. It s so good. Oh and I halfed the recipe, just two of us. still enuf for two meals.

Reviewed on Aug. 19, 2012 by suekg

This receipe is bullet proof because I really messed it up. I used ground turkey and chicken bullion but it wasn't that. here is what I did: browned the turkey and onions, threw in the potatoes and carrots with the water and buillion and simmer about 15 minutes. While that was nhappening I made a roux out of butter (I used 4 T instead of the 2) and flour, milk, melted in the cheese. By the time the vegs were soft the cheese mixture was ready and I just threw it in the pot. Soup done. Tasted great and no worry with lumps. Really good with ground turkey by the way.

Reviewed on Aug. 01, 2012 by jandeloach

This soup will provide a party for your tastebuds while it fills the tummy up!!! This has been our absolute favorite soup ever since the first time that I stumbled across the recipe in a Taste of Home magazine. I even won a fund raising soup contest at work with it. LOVE, LOVE, LOVE!!!

 
 

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