CHEESEBURGER SOUP

By Kitchenbee

Gooseberry Patch recipe cards

Ingredients

• 2 cups potatoes, peeled and cubed
• 2 carrots, peeled and grated
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 clove garlic, minced
• 1 1/2 cup water
• 1 tblsp beef bouillon granules
• 1/2 tsp salt
• 1 lb ground beef, browned and drained
• 2 1/2 cup milk, divided
• 3 tblsp flour
• 8 oz pasteurized process cheese spread, cubed
• Optional: 1/4 - 1 tsp cayenne pepper
• Garnish: 1/2 lb bacon, crisply cooked and crumbled

Details

Servings 8

Preparation

Step 1

Combine potatoes, carrots, onion, pepper, garlic, water, granules and salt in a large saucepan; bring to a boil over medium heat. Reduce heat and simmer until potatoes are tender. Stir in ground beef and 2 cups milk.

Whisk together flour and remaining milk in a small bowl until smooth; gradually whisk into soup. Bring to a boil; cook 2 minutes until thick and bubbly, stirring constantly. Reduce heat; add cheese and stir until melted. Add cayenne pepper, if desired. Top with bacon just before serving.