Cheeseburger Soup III Recipe

Ingredients
<br>- 1 1/2 cups water
<br>- 2 cups peeled and cubed potatoes
<br>- 2 carrots, grated
<br>- 1 small onion, chopped
<br>- 1/4 cup chopped green bell pepper
<br>- 1 jalapeno pepper, seeded and minced
<br>- 1 clove garlic, minced
<br>- 1/2 teaspoon salt
<br>- 2 cubes beef bouillon, crumbled
<br>- 1 pound ground beef
<br>- 2 1/2 cups milk, divided
<br>- 3 tablespoons all-purpose flour
<br>- 1/2 pound processed American cheese, cubed
<br>- 1/4 teaspoon cayenne pepper
<br><p></p>Directions
<br>step 1: In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic.  Sprinkle salt and bouillon over the mixture.  Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
<br>step 2: Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
<br>step 3: Stir cooked beef and 2 cups milk into the soup and heat through.  Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup.  Bring to a low boil and cook, stirring, until thickened, 3 minutes.
<br>step 4: Reduce heat to low and stir in cheese until melted.  Season with cayenne.
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Ingredients
- 1 1/2 cups water
- 2 cups peeled and cubed potatoes
- 2 carrots, grated
- 1 small onion, chopped
- 1/4 cup chopped green bell pepper
- 1 jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 2 cubes beef bouillon, crumbled
- 1 pound ground beef
- 2 1/2 cups milk, divided
- 3 tablespoons all-purpose flour
- 1/2 pound processed American cheese, cubed
- 1/4 teaspoon cayenne pepper

Directions
step 1: In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
step 2: Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
step 3: Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
step 4: Reduce heat to low and stir in cheese until melted. Season with cayenne.

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