Shelly's Recipe

SPICY JALAPENO CHEESEBURGER SOUP

Category: Soups

1 lb ground beef
1 medium onion, diced
4 large garlic cloves, minced
2 jalapeno peppers, seeded halved and sliced
4 large garlic cloves, minced (garlic lovers can use more)
1 small carrot, peeled and diced
3 cups chicken broth
2 medium potatoes, peeled and cubed
1/4 cup butter
1 tsp each seasoned salt and fresh ground black pepper
1/4 cup flour
2-1/2 cups cubed old cheddar cheese
1-1/2 cups milk
Seasoned salt and fresh ground black pepper
Tabasco sauce

In a large pot cook the ground beef with onion until no longer pink; drian fat. Add in garlic and jalapeno peppers; continue cooking until the beef is lightly browned (about 10-12 minutes, for the best flavor meat must be lightly browned). Add in chicken broth, carrots and potatoes. Bring to a boil over medium-high heat, then simmer until potatoes are about halfway cooked but not soft (they will cook more towards the end).

In a saucepan melt the butter with seasoned salt and pepper; add in flour and stir for 1 minute. Add the milk stirring until smooth and combined. Gradually add milk mixture to the soup stirring constantly; bring to a boil then reduce to low and simmer for about 10 minutes or until the potatoes are fork-tender. Stir in cheese; continue to stir until cheese is melted (do not boil). Season with more seasoned salt and black pepper, then season with Tabasco sauce to taste. Serves 8