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Spicy Cheeseburger Soup

This creamy and spicy cheeseburger soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 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 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1 pound ground beef, cooked and drained
  • 2-1/2 cups whole milk, divided
  • 3 tablespoons all-purpose flour
  • 8 ounces cubed Velveeta
  • 1/4 to 1 teaspoon cayenne pepper, optional
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

  • In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Stir in beef and 2 cups 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.

Test Kitchen Tips
  • Buy several pounds of bacon when it’s on sale. Put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° until crisp. Place the strips on paper towels to drain before storing them in single layers in a freezer container. It’s easy to remove only the number of strips needed for a quick breakfast, sandwich or salad. A short time in the microwave reheats the bacon.
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Check out 20 more cheeseburger-inspired recipes.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 cup: 351 calories, 20g fat (10g saturated fat), 81mg cholesterol, 1063mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 22g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Lois
      Aug 29, 2020

      Wow, so good

    • Kathy
      Jan 22, 2020

      No comment left

    • JGa2595176
      Nov 11, 2019

      Husband originally wasn't jazzed about the sound of this soup...until he tasted it. Loved and had several bowls. Making again soon. Hearty, tasty and just the right zip.

    • darlyn29
      Oct 28, 2019

      Wonderful go-to soup! We substitute the hamburger meat for plant based protein but otherwise make as directed. Great tasting, hearty and not too labor intensive. It's a favorite around here! Definitely would recommend and make again!

    • amehart
      May 17, 2019

      Wow! One of the best soups ever! Super simple to make and smelled fabulous while making it. My family didn't even want to wait until "dinner time" to eat, so we had an early dinner just as soon as this was ready. Definitely adding this to our favorites.

    • gunslinger
      Apr 20, 2019

      Very tasty, I like the fact that it makes a small batch. Just enough spice for great flavor.

    • kredhead
      Feb 16, 2019

      Really good flavor, I added more of all the vegetables except the jalapeño. Added a bit more water so everything would cook. Doubled the meat, left the rest the same. Used a vidalia chopper to make perfect little cubes of potatoes

    • tammycookblogsbooks
      Mar 5, 2018

      This soup is filling and tasty. The spiciness is just right for us.

    • SabrinaDykun
      Jan 4, 2017

      No comment left

    • jetluvs2cook
      Sep 20, 2016

      YUMM!!!! Will make this again soon!!! I did add a little more water for cooking the veggies, but kept everything else the same! Delicious!