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.
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| Spicy cheeseburger soup |
