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

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4.5 93 147
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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: 370 calories, 20g fat (10g saturated fat), 79mg cholesterol, 947mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 23g 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

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cbergan User ID: 1967024 255884
Reviewed Oct. 24, 2016

"Everyone loved it, will make it again."

MY REVIEW User ID: 8892556 250349
Reviewed Jul. 12, 2016

"I doubled ALL the veggies, used half and half instead of milk and added one cup of sharp cheddar. Mmmm Mmmm Good!"

Zomama User ID: 8764953 243506
Reviewed Feb. 9, 2016

"We have been making this for over a year, it is amazing ! Leftovers are easily frozen."

TheChristmasLady User ID: 5117022 242936
Reviewed Jan. 31, 2016

"Delicious. Thick and chunky. My husband loved it."

LDaisy User ID: 5541821 242575
Reviewed Jan. 25, 2016

"Good soup, needs zip"

crissy821 User ID: 7457505 233254
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."

Kindergartner User ID: 8269282 221253
Reviewed Feb. 23, 2015


Brendawelk User ID: 8189298 220740
Reviewed Feb. 17, 2015

"Can you freeze this?"

germanycook User ID: 6411056 217090
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!"

meganshakes User ID: 4295286 94782
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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