Breadcrumbs

cheeseburger paradise soup

Total Time: 55 Minutes
Prep: 30 Minutes
Cook: 25 Minutes

Ingredients:

    • 6 medium potatoes, peeled and cubed
    • 1 small carrot, grated
    • 1 small onion, chopped
    • 1/2 cup chopped green pepper
    • 2 Tbsp chopped and seeded jalapeno pepper
    • 3 cups water
    • 2 Tbsp plus 2 tsp beef bouillon granules
    • 2 garlic cloves, minced
    • 1/8 tsp pepper
    • 2 lbs ground beef
    • 1/2 lb sliced fresh mushrooms
    • 2 Tbsp butter
    • 5 cups 2% milk, divided
    • 6 Tbsp all-purpose flour
    • 1 package (16 oz) processed cheese (Velveeta), cubed
    • Crumbled cooked bacon

Yield: 12 Servings

Directions:

    1. In a Dutch oven, bring the first nine ingredients to a boil. Reduce heat; cover and simmer for 10-15 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.

 

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