If there ever was a warm, comforting meal when Jack Frost is nipping at your nose, it’s this Cheeseburger Paradise Soup. Loaded with veggies, beef and of course cheese, it’s sure to be a hit with your family this winter!
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Mmmmm….mmmmm….good!
I’m a huge cheeseburger fan myself. Especially when they’re topped with green chiles. When we first moved here, I was a little weirded out because so many foods included green chiles. If they weren’t mixed in with the dish, they were served on the side. Even some of my favorite desserts like fudge are made unique with red or green chiles here. Now, I can say that I add green chiles to basically everything I eat, except I draw a very bold, thick line at dessert.
This soup is fantastic with green chiles, although they will tend to add more heat, so you can either replace the jalapeños with them, or, if you’re like me, go all in!!
The jalapeños give it a slight kick as well, but those can be omitted if you’re not a spice person. Spice just gives me more of the warm fuzzies inside, and I need that on a cold day. So bring it on!
This recipe makes enough to feed an army, but the best part about soup is the leftovers the next day, right? Just half it if you’d rather not eat it for the rest of the month. 🙂
We enjoyed it with a side of hot-out-of-the-oven, melt-in-your-mouth rolls.
{CHEESEBURGER PARADISE SOUP}
Adapted slightly from my Taste of Home cookbook
6 medium potatoes, peeled and cubed
2 small carrots, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbsp. chopped jalapeños, seeds and membranes removed
3 cups water
2 Tbsp. plus 2 tsp. beef bouillon granules
2 garlic cloves, minced
1/4 tsp. pepper
2 pounds ground beef, seasoned with salt and a little pepper when browning
1/2 pound sliced fresh mushrooms
1/4 c. diced fresh, roasted green chiles or 1 small can (4 oz.) diced green chiles, drained (optional)
2 Tbsp. butter
5 cups milk, divided
6 Tbsp. all-purpose flour
1 package (16 oz.) Velveeta cheese, cubed
Crumbled cooked bacon for garnish
In a large soup pot, combine the first nine ingredients’ bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, season beef with salt and pepper and cook with mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup, along with green chiles (if desired). Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining 1 cup milk and whisk 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. Enjoy!
Note: I recommend wearing kitchen gloves when cutting hot peppers like jalapeños. Avoid contact with the eyes and face while doing so.
This stuff is good…hearty and creamy and flavorful! I hope you’ll include it in your soup rotation this winter! It’s definitely a keeper!
I think I can it without the beef, add extra veggies, but the bacon is a must.