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

Cheeseburger Paradise Soup Recipe

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4.5 88
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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 Iadimarco Burton, Ohio
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 14 servings


  • 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 2% milk, divided
  • 6 tablespoons all-purpose flour
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • Crumbled cooked bacon

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Cheeseburger Paradise Soup in Taste of Home February/March 2007, p27

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.

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Reviewed Sep. 21, 2015

"My husband and I really liked this soup. I added a few red pepper flakes to give it a little zing and was good. Might try and add some ground sausage to it next time."

Reviewed Feb. 23, 2015


Reviewed Feb. 17, 2015

"Can you freeze this?"

Reviewed Jan. 6, 2015

"Winter comfort in a bowl!

Loved this soup - better than a previous recipe I'd tried, too. I didn't add the mushrooms, green pepper, or jalapenos, and did a bit less milk. At the end it seemed to need some herbs so I added a bit of dill and parsley - and then it was perfect!"

Reviewed Oct. 5, 2014

"Oh my yummy! This soup is a winner. I did make a few changes. I forgot to buy carrots, so I didn't add that; only added about half the mushrooms (not a huge mushroom fan, and I would chop them really small next time), and used 3 generous cups of sharp cheddar instead of Velveeta (personal preference). The leftovers are just as amazing. I will definitely be making this again, probably with bread bowls next time. Mmmmm!"

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