Cheeseburger Soup Recipes

Steps:

• Season and brown meat to taste.
• Drain and put into a Dutch oven.
• Add onion, carrots, basil, parsley, broth, and potatoes.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Mix and melt butter and flour until bubbly.
• Add to soup mixture; cook and stir for 2 minutes.
• Reduce heat to low, add cheese, milk, salt and pepper.
• Cook until cheese melts.
• Remove from heat; blend in sour cream.

Steps:

• In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

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:

• 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 a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
• Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
• Melt the remainder of 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. When cheese is melted, add sour cream and heat through. Do not boil.

Steps:

• Brown meat with onions in large saucepan.
• Stir in broth, potatoes, carrots and dill weed; bring to boil. Cover; simmer on medium-low heat 15 to 17 min. or until potatoes are tender, stirring occasionally.
• Add milk and 1-1/2 cups cheese; cook and stir 1 to 2 min. or until cheese is melted. Serve topped with remaining cheese.

Steps:

• In soup pot, cook and break up ground beef.
• Add onion,basil and beef broth.
• Bring to a boil.
• Add potatoes and green pepper.
• Cover and simmer 12 minutes.
• Bring back to a boil.
• In saucepan, melt butter and stir in flour.
• Cook 2 minutes.
• Add to soup, stirring.
• Reduce heat to low again and add cheese, cream and pepper.
• Stir until cheese melts.
• Serve.

Steps:

• In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
• Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
• Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
• Reduce heat to low and stir in cheese until melted. Season with cayenne.

Steps:

• In a 3 quart saucepan, brown beef; drain and set aside.
• In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
• Add broth, potatoes, and beef; bring to a boil.
• Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
• Meanwhile, in small skillet, melt remaining butter.
• Add flour; cook and stir 3-5 minutes or until bubbly.
• Add to soup; bring to a boil.
• Cook and stir 2 minutes.
• Reduce heat to low.
• Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
• Remove from heat; blend in sour cream.
• Serve.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
• Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

Steps:

• Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender.
• In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.

Steps:

• In a 3 quart saucepan, brown beef; drain and set aside.
• In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
• Add broth, tomatoes, potatoes and beef; bring to a boil.
• Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter.
• Add flour; cook and stir for 3-5 minutes or until bubbly.
• Add to soup; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat to low.
• Add cheese, milk, salt and pepper; cook and stir until cheese melts.
• Remove from the heat; blend in sour cream.
• (makes 2 1/4 quarts).

Steps:

• In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
• Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
• Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
• Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.