Cheeseburger Soup III recipe

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Ingredients

1 ½ cups water
2 cups peeled and cubed potatoes
2 carrots, grated
1 small onion, chopped
¼ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
½ teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 ½ cups milk, divided
3 tablespoons all-purpose flour
½ pound processed American cheese, cubed
¼ teaspoon cayenne pepper

Nutrition Info

428.7 calories
carbohydrate: 21.5 g
cholesterol: 95.8 mg
fat: 24.6 g
fiber: 2 g
protein: 29.6 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1256.5 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.

  2. Meanwhile, in a large skillet over medium heat, cook beef until brown, drain.

  3. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth, stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.

  4. Reduce heat to low and stir in cheese until melted. Season with cayenne.

Recipe Yield

6 servings

Recipe Note

Wonderful soup for those cold, rainy or snowy days! My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own. This is also excellent to reheat in the microwave for a fast meal.

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