Reviewed: Sep. 17, 2009

I made this tonight and my whole family loved it, including my little soup connossieur who said it was his favorite soup ever! The jalapeno was not hot at all. Very kid friendly - great recipe!!

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Reviewer:

danagirl

Reviewed: Aug. 24, 2009

This is a great soup! I fixed it for my boyfriend and his best friend after they built our deck, no leftovers!!! I left out the peppers and cayenne because we dont care for those and added alittle seasoning salt. It was awesome!!! Have to double it next time though.

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cookingsammy

Reviewed: Jun. 20, 2009

This is very good served with toasty garlic bread. Quick and easy.

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Audrey

Cooking Level: Intermediate

Living In: Keystone Heights, Florida, USA

Reviewed: Jun. 15, 2009

Delish! I added an extra onion, and thru all of the veggies into my processor so that they had a smoother consistancy. Then,I also added a bit more water and skim because I like my consistancy a bit more fluid...Also added 1/4 ketchup for a little sweet, and it is fantastic! ********UPDATE******** We have now made this 2-3 more times, and love it everytime. Tonite I made a double batch so we will have some for lunches...I changed up the ketchup to use a can of campbells tomato soup instead, it is a little healthier than ketchup and a can is about right for the double batch. Also, we add a little cumin to the meat , I just love it with the cheesey soup!

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Reviewer:

REBECCADK

Cooking Level: Expert

Living In: Westfield, Massachusetts, USA

Reviewed: May 1, 2009

good soup. I added some leftover pico salsa from Baja Fresh and 2 containers of left over Baja Fresh salsa so I added those it and it made it even better. Will make this again for sure!!

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Reviewer:

kyoung

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Redford, Michigan, USA

Reviewed: Apr. 20, 2009

Nice, different kind of soup. I think kids would really like this. I did used beef broth (2 cans) and a can of diced tomatoes as hubby likes really brothy soups. I used a shredded cheddar-American cheese melt blend which worked great. Going into my "soup" file!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Mar. 27, 2009

I would note that if the potatoes are too soft before adding the milk, (as mine were), mix the 1/4-1/2 cup milk as directed with the flour, then into the remainder of the milk, and thicken in a separate saucepan on the stove to make a white sauce. Then add to the beef and potatoes mixture. I made this with natural cheese, which I know does not taste as good :) but it worked. Incredible garnish or table offerings are chopped tomato, chopped onion, and dill pickle relish... yummy, and looks great too!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Feb. 17, 2009

I made this soup for my family and later for a potluck. Everyone raved and asked for the recipe. Great Soup!!

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Reviewer:

Chloe3032

Reviewed: Feb. 12, 2009

Great recipe, and great for inspiring. I think next time I would like to add more potatoes, and perhaps about 8 oz of the canned tomatoes and chiles. Give it more of a New Mexican taste. I guess it might be less of a cheeseburger soup then, and more of a nacho soup.. but then, the spices already in it make me think that. Otherwise, one thing I'd recommend is maybe using one or two more cups of potato. Then again, I like a chunky soup. Oh, and I used 8 oz of fancy grated sharp cheddar, instead of american. Mmm. (cheaper than velveeta.)

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