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Spicy Cheeseburger Soup

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 8 servings (2 quarts).
This creamy and spicy cheeseburger soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.

Ingredients

  • 1-1/2 cups water
  • 2 cups cubed peeled potatoes
  • 2 small carrots, grated
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1 pound ground beef, cooked and drained
  • 2-1/2 cups 2% milk, divided
  • 3 tablespoons all-purpose flour
  • 8 ounces cubed Velveeta
  • 1/4 to 1 teaspoon cayenne pepper, optional
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

  • 1. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • 2. Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted.
  • 3. Add cayenne pepper if desired. Top with bacon just before serving.

Nutrition Facts

1 cup: 351 calories, 20g fat (10g saturated fat), 81mg cholesterol, 1063mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 22g protein.

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