Spicy Cheeseburger Soup
1 1/2 C. water
2 C. cubed peeled potatoes (from 1 large potato)
2 small carrots, grated
1 medium onion, chopped
1/4 C. chopped green pepper
1 jalapeño pepper, seeded and minced (or 1 tbsp. canned chopped jalapeño peppers)
1/3 C. chopped celery
1 clove garlic, minced
1 T. beef bouillon granules
1/2 t. salt
1 lb. ground beef, cooked and drained
2 1/2 C. milk, divided
1/4 C. flour
8 oz. processed American cheese, cubed
1/4 to 1 t. cayenne pepper, optional
1/2 lb. sliced bacon, cooked and crumbled, for garnish
In a large Dutch oven, combine water, potatoes, carrots, onion, green pepper, jalapeño pepper, celery, garlic, bouillon and salt. Bring to a boil; reduce heat and simmer, covered, 15 to 20 minutes, or until potatoes are tender.
Stir in the cooked ground beef and 2 cups of the milk. Heat through.
In a small bowl, stir together the flour and remaining milk until smooth. Gradually stir into soup; bring to a boil and cook and stir for 2 minutes or more until thickened and bubbly. Reduce heat; stir in cheese and cook until melted. Add cayenne if desired.
Ladle soup into serving bowls; top each bowl with crumbled bacon.
Leave a Reply