This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!
Place the potatoes, carrot, onion, bell pepper, jalapeno, broth and garlic into a large pot or Dutch oven.
Bring to a boil then reduce to a simmer and continue simmering until the potatoes are starting to soften, about 10 minutes.
Meanwhile, season the ground beef with salt and pepper. Form into small balls.
Melt the butter in a large skillet. Add the meatballs and cook until browned on all sides. Add the meatballs to the soup.
Add the mushrooms to the skillet. Stir and cook until softened. Add to the soup.
Add 1 1/2 cups of the milk to the soup and return to a simmer.
Add remaining milk to a large cup or bowl. Stir in the remaining flour until smooth. Slowly add the mixture to the soup while stirring. Continue stirring until the soup thickens.
Add the cheese to the soup and melt, stirring occasionally.
Serve soup warm with crumbled bacon and green onion as garnish.