Cheeseburger Paradise Soup

TOTAL TIME: Prep: 30 min. Cook: 25 min. YIELD: 14 servings (about 3-1/2 quarts).

This one of the most hearty soups you can make with Lots of Potatoes, Lots of  Cheese and 2 pounds of Hamburger.  I mean come on.

Ingredients:

• 6 medium potatoes, peeled and cubed
• 2 Tablespoons butter
• 1 small carrot, grated
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 2 tablespoons chopped seeded jalapeno pepper
• 3 cups water
• 3 tablespoons beef bouillon granules
• 2 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/2 pound sliced fresh mushrooms
• 4 tablespoons butter, divided
• 5 cups milk, divided
• 6 tablespoons all-purpose flour
• 1 package (16 ounces) Velveeta, cubed  Salt and pepper to taste
• Crumbled cooked bacon
• Chopped green onion

Directions:

In a Dutch oven melt 2 Tablespoons of butter. Add carrot, onion, green pepper and jalapeño. Sauté for 2 minutes. Add the garlic and sauté another minute. Add potatoes, water and beef bouillon. Bring to a boil, reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile, in a large skillet,  melt remaining butter and brown mushrooms over medium-high heat. Reduce heat to medium, add the beef and cook until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon and green onion

Credit: Taste of Home