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Cheeseburger Paradise Soup

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 boullion granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
crumbled, cooked bacon

Instructions

In a soup kettle, 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, 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. Yield: 14 servings (about 3 1/2 quarts).
Editors note: When cutting or seeding hot peppers, use rubber gloves to protect your hands. Avoid touching your eyes or mouth.

From, Taste of Home Magazine Feb/Mar 2007
I had this at a 'Super Craft Saturday', at the Letha Ward building, Letha, ID and it was really good! They were remodeling our downtown church building so we used the one in Letha for awhile. Emmett, ID

Stephanie (Borge) Seley Nov. 2007
Cheeseburger Soup · Soup · Hamburger