Sunday, February 22, 2009

Spicy Cheeseburger Soup

This soup left us screaming for more!  It is delicious.  Smooth and creamy, yet a little spicy at the same time.  We will definitely be making this again. 

Spicy Cheeseburger Soup

1½ cups water
2-3 cups cubed peeled potatoes
2 carrots, grated
1 small onion, grated
¼ cup chopped green pepper
1 garlic clove, minced
1 Tbsp beef bouillon granules (I put in 4 cubes because I didn’t have granules.)
½ tsp salt
1 pound ground beef, cooked and drained
2 ½ cups milk, divided
3 Tbsp all purpose flour (For gluten free, use rice flour.)
8 oz. processed American cheese, cubed
½ tsp. cayenne pepper (You can decrease or increase this depending on how spicy you want it.)
½ pound sliced bacon, cooked and crumbled

In a large saucepan, combine the first 8 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 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. Cook bacon and crumble. Add in to soup and mix. Now serve! 6-8 servings.

Recipe Source:  Kari Kleinman

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