Cheeseburger Paradise Soup

Name: Cheeseburger Paradise Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 14 servings (about 3-1/2 quarts).
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 2% milk, divided; 6 tablespoons all-purpose flour; 1 package (16 ounces) process cheese (Velveeta), cubed; Crumbled cooked bacon

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

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 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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 370 calories, 20g fat (10g saturated fat), 79mg cholesterol, 947mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 23g protein.

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

Reviews

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Average Rating:

amehart

Feb 1, 2019

This was excellent! Makes a large batch so I froze half of it to enjoy later. Did not change a thing - delicious as written!
kbussey

Jan 4, 2019

This soup is good, but my family prefers a different Cheeseburger soup recipe that I've adapted from Taste of Home. For us this just lacked something, but we liked the mushrooms. I will probably add mushrooms to the my Cheeseburger soup.
adamscook

May 25, 2018

Very good soup! I did half of the recipe for my husband and I and it was the perfect amount for us to eat once with leftovers a couple of times.I left out the jalapeno peppers since we do not like spicy food. I also kept it in the crock pot for a couple of hours on warm since I needed to make the meal a while before we would be able to eat. Turned out great!
Angel182009

Jan 13, 2018

Great cheeseburger soup! Easy to follow directions and great for a cold day.
Robert

Nov 23, 2017

Why does everything have to have a spicy kick? There are tons of people who cannot tolerate this. The same goes for the t.v. food channels.
2124arizona

Jul 1, 2017

This soup is so good!! We fix it for those cold days !! We love it!!
cbergan

Oct 24, 2016

Everyone loved it, will make it again.
[email protected]

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

Feb 9, 2016

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

Jan 31, 2016

Delicious. Thick and chunky. My husband loved it.