Recipe Background
Spicy Cheeseburger Soup combines cheesy warmth and mild heat—perfect for sharing.
Spicy Cheeseburger Soup brings together comfort and a hint of heat, all in one steaming bowl. The richness of melted cheese envelops tender potatoes, while grated carrots slip in, adding subtle sweetness that balances the dish. A gentle heat from jalapeño and a pinch of cayenne warms your taste buds without overpowering. Each spoonful delivers a dance of flavors, akin to a cozy cheeseburger but in soup form.
Cooking this soup fills the kitchen with a savory aroma that entices everyone to hover nearby. As you sauté onions and garlic with the ground beef, the scent builds—a tantalizing hint of what’s to come. To achieve a creamy consistency, take care to mix flour smoothly into the milk before blending it into the pot. This ensures the soup thickens evenly, avoiding any unwelcome lumps. Allow the cheese to melt slowly for a velvety finish that clings lovingly to your spoon.
Sharing this dish is pure joy. The sizzling crumbles of bacon sprinkled on top add a delightful crunch and a touch of smokiness. It’s the kind of soup you’ll want to enjoy with loved ones gathered around, laughing over stories from the day. Each bowl invites a moment to pause and savor, making it a perfect choice for chilly evenings or lively get-togethers.
Ingredients
- 1 1/2 cups water
- 2 cups potatoes peeled and cubed
- 2 small carrots grated
- 1 small onion chopped
- 1/4 cup green pepper chopped
- 1 jalapeño pepper seeded and chopped
- 1 clove garlic minced
- 1 tablespoon beef bouillon granules
- 1/2 teaspoon salt
- 1 pound ground beef cooked and drained
- 2 1/2 cups 2% milk divided
- 3 tablespoons all-purpose flour
- 8 ounces processed cheese cubed
- 1/4-1 teaspoon cayenne pepper optional
- 1/2 pound bacon sliced, cooked, and crumbled
Directions
- In a large saucepan, add the water, the potatoes, the carrots, the onion, the green pepper, the jalapeño, the garlic, and the bouillon granules.
- Bring the mixture to a boil.
- Cover the mixture and simmer until the potatoes are tender, about 15-20 minutes.
- Stir the salt, the beef, and 2 cups of the milk into the soup mixture.
- In a bowl, combine the flour and the remaining milk until smooth.
- Gradually stir the flour mixture into the soup.
- Bring the soup to a boil and cook, while constantly stirring, until thickened and bubbly, about 2 minutes.
- Reduce the heat and stir the cheese into the soup until it has melted.
- Add the cayenne to the soup.
- Top the soup with the bacon and serve.
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