A reader sent this wonderful soup recipe.
Great for the winter months!
Spicy Cheeseburger Soup
1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1 jalapeno* pepper, seeded and chopped
1 garlic clove, minced
1 TBS beef bouillon granules
½ tsp salt
1 lb ground beef, cooked and drained or ground Italian sausage (We like the sausage)
2-1/2 cups milk, divided
3 TBS flour
8 oz Velveeta cheese, cubed
¼ to 1 tsp cayenne pepper, optional (We use 1 tsp)
½ pound sliced bacon, cooked and crumbled
In a large saucepan, combine the first eight ingredients; bring to a boil. Reduce
heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in sausage 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 if desired. Top with bacon just before serving. (I just stir it all into the soup.) Yield 6-8 servings
(About 2 quarts)
* Don’t touch face or eyes for a while after handling jalapenos