I found this recipe on my friend pam's list site she keeps of recipes from our cooking club. It's a great resource of everything from everyone.
Well when I saw her recipe for Cheeseburger Paradise Soup I had to try it. I mean, beef, milk, bacon and velveeta, who could resist?
Really the soup isn't that bad for you. We used our 1% milk, low fat beef, and only half of the cheese (and if you could find the reduced fat you can use that).
We had such fun with this - it literally tasted like eating a big loaded cheese burger!
We can't wait for the leftovers!
Notes: We cut this recipe in half for the main ingredients but used the full amount of liquid on the water because it needed it. The half recipe made enough for 2 huge bowls for adam and I for dinner and we have two big tupperware containers in the fridge for later this week.
6 peeled & cubed potato
1 grated carrot (used two diced instead of grated)
1 chopped onion
1/2 Cup(s) chopped green bell pepper (omitted)
2 Tablespoon(s) chopped and seeded jalapeno pepper (used one whole jalapeno)
3 Cup(s) water
2 Tablespoon(s) plus 2 teaspoons beef bouillon granules (used 2 cubes)
2 Clove(s) minced garlic
1/8 Teaspoon(s) black pepper
2 Pound(s) ground beef
1/2 Pound(s) sliced fresh mushrooms
2 Tablespoon(s) butter (omitted)
5 Cup(s) divided milk
6 Tablespoon(s) flour
16 Ounce(s) package, cubed velveeta cheese
1 for garnish, cooked and crumbled bacon (i cooked four slices of bacon with the beef and then added it to the soup)
Directions: In a soup kettle, combine the 1st 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
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.
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.