Cheeseburger Paradise Soup
Taste of Home
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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 Ladimarco
Burton, Ohio
SERVINGS: 14
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 30 min. Cook: 25 min.
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
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons butter
- 5 cups milk, divided
- 6 tablespoons all-purpose flour
- 1 package (16 ounces) process cheese (Velveeta), cubed
- Crumbled cooked bacon
Directions:
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 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).