Wednesday, October 28, 2009
Spicy Cheeseburger Soup
I just can't get enough soup! The creamier, the better .
I made a pot of this the other night- only Big AL and I were there to eat it, and I'm ashamed to say, we emptied the pot! Now, it only makes 2 quarts, so you better double the recipe if you're expecting more than two.
This recipe is from my OLD KING COAL festival's cookbook, COAL COUNTRY COOKIN', Volume I. There are no other copies of this one available, but Volume II still has a few for purchase. Kim Taylor submitted this delicious hearty soup for all of us to enjoy.
THANK YOU KIM!
You will need:
1 1/2 cup water
2 c. cubed peeled potatoes
2 small carrots, grated (or sliced)
1 sm. onion, chopped
1/4 c. green pepper
1 garlic clove, minced
1 T. beef bouillon granules
1/2 tsp. salt
1 lb. ground beef, cooked and drained
2 1/2 c. milk, divided
3 T. a/p flour
8 oz. Velveeta (I used shredded cheddar this time- it was still delicious!)
1/4-1tsp. Cayenne pepper
1 jalapeno seeded and chopped (optional)
1/2 lb. bacon, cooked and crumbled (I was out of bacon- didn't miss it)
In lg. saucepan, combine water, veggies, garlic, bouillon and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes till veggies are tender. Stir in 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. Add cayenne pepper if desired. Top with bacon just before serving. I sprinkled with a little pepper too.