Cheeseburger Paradise Soup Recipes

Steps:

• In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

Steps:

• Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate.

Steps:

• In a large pot, brown ground beef and onion.
• Add broth, celery, carrots, parsley and potatoes.
• Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
• In a saucepan, melt the butter and stir in flour.
• Add the milk, stirring until smooth.
• Gradually add milk mixture to the soup, stirring constantly.
• Bring to a boil and reduce heat to simmer.
• Stir in cheese; continue to stir until cheese is melted then serve.
• Do not boil.

Steps:

• In a soup kettle, combine the first nine ingredients; bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.
• Add to soup.
• Stir in 4 cups milk; heat through.
• In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in cheese until melted. Garnish with bacon.
• Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Steps:

• For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes.
• For the cheeseburger potato soup: In a large Dutch oven, cook the bacon over medium heat until crispy, about 7 minutes. Remove to a paper towel lined plate to cool, then roughly chop. Set aside.
• Add the beef and a pinch of salt to the Dutch oven and cook, breaking up with a spoon, until browned, 4 to 5 minutes (it will continue to cook through). Add the onion, carrot, celery and a good pinch of salt and pepper and cook until translucent, about 10 minutes. Add the garlic and mustard powder and cook for another minute. Add the potatoes, stock, parsley, 1 1/2 teaspoons salt and a bunch of turns of pepper and bring to a boil, then simmer until the potatoes are tender (pierce with a fork to check), 30 to 40 minutes.
• Add the heavy cream and 8 ounces cheese and stir until the cheese is melted.
• Finish the soup with the pickle brine. Taste and adjust for seasoning as desired. Ladle the soup into bowls, then top with some of the remaining shredded cheese, pickles, bacon, a drizzle of ketchup, mayo if you're freaky, and toasted sesame buns.

Steps:

• In soup kettle combine first 9 ingredients; bring to a boil. Reduce heat; cover & simmer for 15-20 min or until potatoes are tender.
• Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk. Heat through.
• In a small bowl, combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a biol; cook and stir for 2 min or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

Steps:

• In a Dutch oven, bring the first nine ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).