While we love Cheeseburger Soup the regular way, with mild cheeses blended in, we also love it with just a little bit of heat. This recipe incorporates the usual cheese with some Jalapeno-Jack cheese for a "twist" on the norm.
1 lb. ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 tsp. dried oregano
1 tsp. dried parsley flakes
1/2 tsp. cayenne pepper (or red pepper flakes)
4 tablespoons butter
4 cups chicken broth
4 cups peeled and diced potatoes (or frozen cubed potatoes)
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed
1 cup Jalapeno-Jack cheese, cubed
1 1/2 cups milk
¾ teaspoon salt
¼ to ½ tsp. course-ground black pepper
¼ cup sour cream
Toppings: shredded cheddar cheese and bacon crumbles (optional)
In the same saucepan add butter, onion, shredded carrots, parsley flakes, oregano, cayenne and celery; saute' until tender and stir in flour.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
Reduce heat to low. Stir in the cheeses, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat and blend in sour cream. Serve immediately topped with shredded cheddar cheese and bacon crumbles if desired.
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