While we love Cheeseburger Soup the regular way, with mild cheeses blended in, we also love it with just a little bit of heat. This recipe incorporates the usual cheese with some Jalapeno-Jack cheese for a “twist” on the norm.
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add butter, onion, shredded carrots, parsley flakes, oregano, cayenne and celery; saute’ until tender and stir in flour.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
Reduce heat to low. Stir in the cheeses, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat and blend in sour cream. Serve immediately topped with shredded cheddar cheese and bacon crumbles if desired.