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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 jalapeƱo 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, jalapeƱo 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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