Spicy Cheeseburger Soup
This is my best soup for a cold winter day, hearty and delicious. Actually it's great anytime of year.
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup | water |
|
| 2 | cups |
potatoes
peeled and diced |
|
| 2 | small |
carrots
about one cup |
|
| 1 | ea |
onions
chopped |
*
|
| ¼ | cup |
sweet red bell peppers
chopped |
*
|
| 1 | ea |
jalapeño pepper
seeded & chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon | beef stock |
|
| ½ | teaspoon | salt |
|
| 1 | pound |
ground beef
browned & drained of fat |
|
| 2 ½ | cups | milk |
|
| 3 | tablespoons | all-purpose flour |
|
| 8 | ounce |
cheese
american, cubed |
|
| ¼ | teaspoon | cayenne pepper |
|
| ½ | pound |
bacon
cooked until crisp & crumbled |
|
Directions
In a large saucepan, add the water, potato, carrot, onion bell and jalapeno peppers, garlic and beef bouillon granules (or OXO cube).
Bring to the boil over high heat.
Reduce the heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
Stir in the ground beef and 2 cups milk; heat through.
In a small bowl mix the flour and remaining milk until smooth; gradually stir it into the soup.
Raise the heat to medium high and bring to the boil stirring constantly.
Cook for another 2 or 3 minutes until thickened and bubbly.
Reduce heat, and stir in the cheese until melted.
Add cayenne pepper if desired. Taste and adjust seasoning. I find there is no need to add extra salt as the beef bouillon granules and usually heavily salted.
Top with bacon just before serving.
For an even better soup you can use beef stock instead of water and omit the bouillon granules.
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