The weather is still quite frigid up in the North. If you are experiencing the same kind of Winter I am, you should cook up a batch of this warm and comforting Cheeseburger soup. Many thanks to The Country Cook for this recipe.
-I always use this beef bouillon paste made by Superior Touch whenever a recipe calls for bouillon cubes. It has a great flavor and dissolves easily in soups and gravy.
-I used red onion to use up what I had on hand.
-I omitted the bacon on top only because I forgot. Oops!
Makes 8 servings
- 2 cups potatoes, peeled and cubed
- 2 carrots, peeled and grated
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups water
- 1 tablespoon beef bouillon granules (about 4 cubes)
- 1/2 teaspoon salt
- 1 pound ground beef, browned and drained
- 2 1/2 cups milk, divided
- 3 tablespoons all-purpose flour
- 8 oz. Velveeta, cubed
- Optional: 1/4 to 1 tsp. cayenne pepper
- Garnish: 1/2 lb. bacon, crisply cooked and crumbled
- Brown and crumble ground beef. Drain excess grease and set aside.
- Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat.
- Reduce heat and simmer until potatoes are tender. Stir in beef and 2 cups of milk.
- In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup. Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn). reduce heat; add cheese and stir until completely melted. Add cayenne pepper (if using). Garnish with bacon.
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