Why would you ever amend your carnivorous habits when you could instead be enjoying Cheeseburger Paradise Soup? Every spoonful of this soup is like a cheeseburger in miniature form: beefy, cheesy, salty, and decadent. The broth is full and bursting with potatoes, giving you that ever-essential french-fry experience! Savory, salty, and rich, Cheeseburger Paradise Soup is a bowl of heaven on Earth with some onions!
Ingredients• 6 medium potatoes, peeled and cubed • 1 small carrot, grated • 1 small onion, chopped • 1/2 cup green pepper, chopped • 2 tablespoons jalapeño pepper, chopped and seeded • 3 cups water • 2 tablespoons plus 2 teaspoons beef bouillon granules • 2 cloves garlic, minced • 1/8 teaspoon pepper • 2 tablespoons butter • 2 pounds ground beef • 1/2 pound fresh mushrooms, sliced • 5 cups milk, not skim, divided • 6 tablespoons all-purpose flour • 1 (16-ounce) package processed cheese, cubed • bacon, cooked and crumbled, optional, for topping
In a dutch oven on the stove-top, add the potatoes, carrot, onion, green pepper, jalapeño, water, beef bouillon granules, garlic, and pepper.
Bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer until the potatoes are tender, for about 10-15 minutes.
In a large skillet on the stove-top, melt the butter over medium heat.
Cook the beef and mushrooms in the butter until the meat is no longer pink.
Drain the skillet of excess liquid.
Add the beef and mushrooms to the soup in the dutch oven.
Stir in 4 cups of the milk and let simmer until everything is heated through.
In a small separate bowl, mix the remaining milk and the flour until smooth.
Gradually add the milk mixture to the soup.
Bring the soup to a boil.
Once boiling, cook and stir the soup until thickened, about 2 minutes.
Reduce the heat to low and stir in the cheese until melted.
Serve hot and garnished with bacon bits.