March 10, 2012

Spicy Cheeseburger Soup

Served at the Ward Chili Cook off, March 2012

Adapted from Taste of Home


  • 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 (I used jalapeno slices from a jar and minced them)
  • 1 garlic clove, minced
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon salt ( I ended up adding just a little more salt at the end, so you can salt to taste)
  • 1/4 tsp pepper
  • 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 tsp chili powder (I added this for the chili cook off, it was not in the original recipe)
  • 1/2 pound sliced bacon, cooked and crumbled (as a garnish) I did not add this at the cook off.


  • In a large saucepan, combine the first nine ingredients; bring to a boil. (There will be just enough water to cover the vegetables.) 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.

  • Yield: 6-8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein

Janelle Openshaw

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