CHEESEBURGER PARADISE SOUP
Joan Ten Harmsel
ingredients
- 6 medium potatoes, peeled and cubed
- 1 small carrot, grated
- 1 small onion, chopped
- 1/2 c. chopped green pepper
- 2 Tbsp. chopped seeded jalapeno pepper
- 3 c. water
- 2 Tbsp. plus 2 tsp. beef bouillon granules
- 2 garlic cloves, minces
- 1/8 tsp. pepper
- 2 lbs. ground beef
- 1/2 lb. sliced fresh mushrooms
- 2 Tbsp. butter
- 5 c. milk, divided
- 6 Tbsp. flour
- 1 pkg. (16 ounces) process cheese (Velveeta), cubed
- Crumbled cooked bacon
directions
- 1
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 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.
Source: Joan Ten Harmsel
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