Spicy Bacon Cheeseburger Soup
This is a little bit of a North American staple, the cheeseburger, spiced up to be a little Mexican, and all brought together in a creamy soup. Excellent, warming, comfort meal on a Cold Albertan day.
Can be stored and warmed in microwave for lunches.
Serve with fresh baked biscuits or cornbread.
Related articles across the web
- 3 cups water
- 4 cups peeled and cubed potatoes
- 2 small onion chopped
- 1/2 cup chopped green bell pepper
- 1 jalapeno pepper seeded and minced
- 2 clove garlic minced
- 1 teaspoon salt
- 4 cubes beef bouillon crumbled
- 2 pound ground beef
- 5 cups milk divided
- 6 tablespoons all purpose flour
- 1 pound cheddar cheese cubed
- 1/4 teaspoon Cayenne Pepper
- 8 Dill Pickles diced
- 8 slices bacon diced
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.
Meanwhile, in a large skillet over medium heat, cook beef ad bacon until brown; drain.
Stir cooked beef and bacon 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.
Reduce heat to low and stir in cheese until melted. Season with cayenne pepper
Dice pickles and sprinkle on top of each bowl of soup.