A wonderful soup that’ll take the edge off winter’s chill. Bacon cheeseburger soup is thick, creamy, and loaded with deliciousness. I am totally smitten by the fact that this soup contains one whole jalapeno chile pepper. I like my soup to have a bit of a bite to it and this pepper does just that. Granted, it’s not so hot that the kids can’t eat it so no worries about that. My husband says that he gives this bacon cheeseburger soup two thumbs up.
Thank you so much, Michael’s Home Cooking, for sharing this recipe with us on your YouTube channel. Keep ’em coming!
1/2 to 3/4 pound Hormel bacon
1 and 1/2 to 2 pounds ground beef
4 cups Yukon gold potatoes (6 medium)
1 medium carrot shredded
1 medium onion chopped
1 rib of celery chopped (optional)
2 garlic cloves chopped
1/2 cup chopped green bell pepper
1 jalapeño chile (optional)
3 cups water
2 Tablespoons and 2 teaspoons Lipton beef bouillon
salt & pepper to taste
5 cups milk divided
6 Tablespoons Gold Medal all-purpose flour
16 ounces Velveeta
2 tomatoes chopped
Cook bacon till crisp, then brown your ground beef.
Set that aside.
In pot add your potatoes, carrot, onion, celery, green bell pepper, mushrooms, garlic, jalapeño and water.
Boil till the potatoes are done.
Add your ground beef and black pepper and 4 cups milk and bring back to a boil.
Mix your 1 cup of milk with the four.
Add that to your boiling soup, allow to thicken.
Add your cubed Velveeta and your tomatoes.
Serve topped with your bacon and some parsley or green onion tops.
Check out Michael’s Home Cooking video on how to make this soup:
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with toasted bread or croutons for an authentic burger feel.
Thank you, Michael’s Home Cooking and YouTube for this delicious recipe and photo.