Spicy Cheeseburger Soup
This 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 milder flavor. With a few simple side dishes, this soup is a full meal.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 small onion chopped
- 3 tablespoons all-purpose flour
- 1-1/2 cups water
- 1/4 cup chopped green pepper
- 2 cups cubed peeled potatoes
- 1 pound ground beef cooked and drained
- 1/4 teaspoon cayenne pepper optional
- 1 jalapeno pepper seeded and chopped
- 1/2 pound sliced bacon cooked and crumbled
- 2 small carrots grated
- 1 tablespoon beef bouillon granules
- 2-1/2 cups whole milk divided
- 8 ounces process american cheese cubed
- Carbohydrate 7.2911780779719 g
- Cholesterol 84.6165788892739 mg
- Fat 30.385371299089 g
- Fiber 1.16518072668751 g
- Protein 21.0920847163367 g
- Saturated Fat 13.2434121866738 g
- Serving Size 1 1 servings (about 2 quarts). (163g)
- Sodium 742.348288370665 mg
- Sugar 6.1259973512844 g
- Trans Fat 3.1303883477944 g
- Calories 390 calories
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, pepper if desired. Top with bacon just before serving.
