MI Coop Kitchen

Cheeseburger Paradise Soup

Recipe by
HomeWorks Tri-County Electric Cooperative  
55 min
Prep: 30 min | Cook: 25 min | Servings: 14 servings

Ingredients

  • 6 medium potatoes, peeled and cubed
  • 1 small carrot, grated
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped seeded jalapeno pepper
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 2 pounds ground beef
  • 1/2 pounds sliced fresh mushrooms
  • 2 tablespoons butter
  • 5 cups 2% milk, divided
  • 6 tablespoons all-purpose flour
  • 1 package (16 ounces) processed cheese (Velveeta), cubed
  • Crumbled, cooked bacon
  • 2 tablespoons McCormick’s Steak Sauce

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. Yield: 14 servings (about 3-1/2 quarts).

 

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