Southwest Cheeseburger Soup [RECIPE]

What’s better than a bowl of cheesy goodness? Not much! Our Southwest Cheeseburger Soup is the bomb (if we do say so ourselves)! (Photo by Jathan Fink, Jadeworks Entertainment)

With the arrival of autumn, my thoughts turn to soup. I love hearty, tummy filling, warm bowls of the stuff. This recipe for cheeseburger soup is one of our new favorites. Filled with hearty veggies, ground meat and loads of cheese, it is bound to please even the pickiest of eaters. 

PREP: 20 minutes
COOK: 35 minutes

INGREDIENTS

• 1 pound ground turkey or beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 diced jalapeno
• 1 teaspoon dried Mexican oregano
• 2 pounds (about 4 cups) cubed peeled potatoes
• 1 4.5-ounce can diced green chiles
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 4 cups finely shredded cheddar cheese
• 2 cups whole milk
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro

DIRECTIONS

1. In a Dutch oven over medium heat, cook and crumble meat until no longer pink; drain and set aside. In same pot, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, jalapeno, and oregano until vegetables are tender, about 10 minutes. Add potatoes, chiles, meat and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10 – 12 minutes.
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and whisk until bubbly, 3 – 5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, salt, and pepper; cook until cheese melts. Remove from heat and serve. Top with cilantro, if desired.

YIELDS: 8 servings

TIPS: Need to save time? Use frozen cubed hash brown potatoes instead of fresh. If you want to make dinner extra special, serve the soup in bread bowls.