Spicy cheeseburger soup is creamy soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like a milder flavor. With a few simple side dishes, Spicy cheeseburger soup is a full meal. From Lisa Mast of White Cloud Michigan.

Ingredients

1-1/2 cups water

2 cups cubed peeled potatoes

2 small carrots, grated

1 small onion, chopped

1/4 cup chopped green pepper

1 jalapeno pepper, seeded and chopped

1 garlic clove, minced

1 tablespoon beef bouillon granules

1/2 teaspoon salt

1 pound ground beef, cooked and drained

2-1/2 cups milk, divided

3 tablespoons all-purpose flour

8 ounces process American cheese, cubed

1/4 to 1 teaspoon cayenne pepper, optional

1/2 pound sliced bacon, cooked and crumbled

Method 

In a large saucepan, combine the first nine ingredients; bring to a boil. 

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. 

Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).

Tips

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.