Recipes
Take your craving into the kitchen.
Spicy Cheeseburger Soup
1999 Cookoff Winner
| 10 | White Castle hamburgers |
| 1 1/2 cups | water |
| 2 cups | potatoes, peeled and cubed |
| 2 | small carrots, grated |
| 1 | small onion, chopped |
| 1/4 cup | green pepper, chopped |
| 1 | jalapeño pepper, seeded and chopped* |
| 1 | garlic clove, minced |
| 1 tbsp. | beef bouillon granules |
| 1/2 tsp. | salt |
| 2 1/2 cups | milk, divided |
| 3 tbsp. | all-purpose flour |
| 8 oz. | processed American cheese, cubed |
| 1/4 to 1 tsp. | cayenne pepper (optional) |
| 1/2 lb. | sliced bacon, cooked and crumbled |
Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces; set aside. In a large saucepan, combine water, potatoes, carrots, onion, green pepper, jalapeño pepper, garlic, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in hamburger and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Serve with toasted buns.*Note: When cutting or seeding hot peppers, wear rubber or plastic gloves to protect your hands. Avoid touching your face.
Submitted by Carol M. Miller of Northumberland, NY
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