Shelly's Recipe

SPICY CHEESEBURGER SOUP

Category: Soups

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) VELVEETA Pasteurized Prepared Cheese Product, cubed
Crumbled cooked bacon

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Serves 12-14