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Cheeseburger Paradise Soup

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If you’ve never had a taste of Cheeseburger Paradise Soup, I am sorry.

It’s truly one of the best soups you’ll ever taste. It’s filled with flavor and hearty enough to feed your hungriest crowd. 

Cheeseburger-Soup-Recipe

Cheeseburger Paradise Soup

We have several favorite soups at the Smith House, but this one is in a class by itself. Describing its rich flavor filled with fresh vegetables just can’t do it justice. So take my word for it and try this one. Your family will thank you–it’s that delicious. 

This recipe reminds me of a creamy version of some of the stews my mom made when I was a kid. Its combination of vegetables gives it a unique taste of homestyle cooking, while the creamy cheese base adds even more comforting flavor to create the perfect soup.

We like ours with a freshly baked biscuit, and I also like to serve each bowl with a little crumbled bacon on top, too.

Check out the recipe details at the bottom of this post. And be sure to pin it for later, so you can print it out to serve to your family,too–enjoy!

 

Cheeseburger Paradise

 

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Cheeseburger Paradise Soup
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Ingredients
  1. 6 medium potatoes, peeled and cubed
  2. 1 small onion, chopped
  3. 1 carrot, chopped
  4. 1/2 cup green peppers, chopped
  5. 3 cups water
  6. 2 Tablespoons + 2 teaspoons beef bouillon granules
  7. 2 garlic cloves, minced
  8. 1/8 teaspoon pepper
  9. 1/2 pound fresh mushrooms, sliced
  10. 2 pounds of ground beef
  11. 2 Tablespoons butter
  12. 5 cups milk, divided
  13. 6 Tablespoons all-purpose flour
  14. 1 16-ounce package of process cheese, cubed
  15. optional: cooked crumbled bacon for garnish
Instructions
  1. Combine the first 8 ingredients in a large pot and bring to a boil.
  2. Reduce the heat and simmer, covered, for about 20 minutes or until the potatoes are tender.
  3. While pot simmers, cook the ground beef, butter, and mushrooms until beef is browned.
  4. Drain ground beef mixture and add to the soup.
  5. Gradually add 4 cups of milk and continue to simmer.
  6. For thickening, blend flour and 1 cup of milk in small bowl until smooth.
  7. Gradually add the flour mixture into the soup.
  8. Bring to a boil and continue stirring for a couple of minutes until thickened.
  9. Reduce the heat and stir in the cheese until melted.
  10. Top each serving with crumbled bacon and enjoy!
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Comments

  1. Cyn Rogalski says

    I must eat gluten free, & a trick I’ve learned is to use instant mashed potato flakes to thicken soups & stews instead of flour. I especially like the garlic mashed; it adds yet another flavor to the meld.
    It’s getting to be soup season here in ne Pennsylvania& this recipe sounds like a winner! Thanks!