Sunday, August 31, 2014

Sunday Soup

Cheeseburger Paradise Soup

Today is the last day of August, an unofficial fall begins tomorrow.  I know it is still plenty hot in most places, but here in Winnemucca, we can feel fall in the air once in a while.  And in  the way the shadows fall as well as the earlier sunsets.
I might  get in trouble, but..... I love it.

What I love most about it is being able to try some new soups---and old ones too.  This was a new one for us, from the Taste of Home Magazine.

The Handyman LOVED this soup....and he is not a soup lover (he puts up with me because I do love it).   He raved about it, which can only mean a couple of things:
1.  It was really good 
2.  It was filling and hearty
 (emphasis on the filling, because that is his beef with soup usually.  He feels it's more of a first course)

He said, and I quote:  it has beef, potatoes, and cheese and bacon, what more do you need?

He is right.
What more do you need?

Okay, if you really feel you need a bit more, read the directions below.  Because you really do need the broth and seasonings---just makes it a bit better all the way around!

Cheeseburger Paradise Soup

Taste of Home


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


  1. In a Dutch oven, bring the first nine ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  2. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
  3. 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. Yield: 14 servings (about 3-1/2 quarts)

I am going to link up to 

what is Souper Sundays?
Well...taken straight from the horses--I mean blogger's---mouth:
What is "Souper Sundays"?: 
Souper Sundays is a weekly blog event that started because of my love of soup and a desire to work through the many soup and soup-like recipes in my cookbooks and magazines, I set a goal to make a soup or "soupish" dish each week and post it each Sunday and invited others to do the same. I do a round up of all the participants each week on Sunday afternoon (Hawaii time!) with a description of their entry and link back to each participant's blog and their post


bermudaonion said...

I'm not a big fan of potatoes in my soup but I bet my guys would love this.

Kate said...

That would be a filling soup. The guys would love it!

Deb in Hawaii said...

This soup definitely looks like a crowd pleaser! Thanks for sharing it with Souper Sundays--it was nice to have you back this week. ;-)

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