This hearty cheeseburger soup is a real family-pleaser.
1 1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, finely minced
1 tablespoon beef bouillon granules or base
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2 1/2 cup milk - divided use
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/2 pound sliced bacon, cooked and crumbled
- In a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
- Stir in cooked beef and 2 cups of milk; heat through.
- Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Top soup with crumbled bacon just before serving.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of the American Dairy Association.