Kittencals Cheesy Cheeseburger Soup Recipes

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 saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
• Add in garlic and saute for 2 minutes, stirring constantly.
• Add in the tomato paste; stir and cook 1 minute.
• Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
• Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
• *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
• Delicious!

Steps:

• In a large saucepan melt butter with oil over medium-high heat.
• Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
• Stir in flour and cayenne pepper; whisk for 1 minute.
• Gradually add half and half and broth whisking continuously.
• Bring to a light boil; cook and stir for 2 minutes or until thickened.
• Add in cooked diced potatoes; simmer uncovered for 15 minutes.
• Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
• Ladle into bowls then sprinkle with Parmesan cheese.

Steps:

• Set oven to 325 degrees F.
• Set oven rack to middle position.
• Grease bottom and sides of a 9-inch springform pan,.
• For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
• Pat into the bottom of the springform pan; chill while making the filling.
• For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
• Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
• Add in flour; beat until completely combined.
• Add in sour cream; beat until well combined.
• Pour over the crust in the pan.
• Bake for 1 hour.
• Turn the heat off and open the oven door to stay slightly.
• Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
• Cool slightly at room temperature then refrigerate overnight.
• Before serving release the sides of the pan from the cheesecake.
• Slice as desired then top slices with pie filling.