Cheeseburger Soup

I often buy the big container of Velveeta cheese slices at Sam’s Club, and it always seems like more than my family can use. This cheeseburger soup turned out to be the perfect way to use some of them — I added 10 slices right into the pot, and it melted into a creamy, cozy bowl of comfort.

Ingredients

• 1 ½ cups water
• 4 medium potatoes, cubed (skins left on for a rustic texture)
• 2 small carrots, sliced
• 1 small onion, chopped
• ½ cup green pepper, chopped
• 1 small jalapeño, seeded and chopped (adjust to taste)
• 1 tablespoon beef bouillon granules (I used 1 beef bouillon cube)
• ½ teaspoon salt
• 1 pound ground beef, cooked and drained
• 3 cups milk (divided)
• 10 slices Velveeta® cheese

Directions

Cook the vegetables In a large saucepan, combine water, potatoes, carrots, onion, green pepper, jalapeño, bouillon, and salt. Bring to a boil, then reduce heat, cover, and simmer about 15 minutes or until potatoes are tender. Add the beef and milk Stir in cooked ground beef and 2 ½ cups of the milk. Simmer gently until warmed through. Make it creamy Add the remaining ½ cup milk and stir to combine. Melt the cheese Reduce heat to low. Add the Velveeta slices and stir until smooth and melted. Serve Ladle into bowls and top with a little shredded cheddar or green onions if desired.

Notes & Tips

Leaving the potato skins on adds a hearty, rustic texture. The jalapeño gives just a touch of warmth without overpowering the soup. This soup is even better the next day — just reheat gently. Pair it with crusty bread or dinner rolls for dipping.

If you want the soup thicker take 1/2 cup of the milk and mix in 3 Tablespoons flour. Stir this into the soup before you add the cheese