Cheeseburger Paradise Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Iâve never met a person who didnât enjoy this creamy soup, and itâs hearty enough to serve as a main course with your favorite bread or rolls. âNadina 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 king arthur unbleached all-purpose flour |
1 package (16 ounces) process cheese (velveeta), cubed |
crumbled cooked bacon |
Directions:
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).
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