Cheeseburger Soup With Rice Food

CHEESEBURGER RICE

Steps:

• This Cheeseburger Rice is a delicious alternative to a classic burger. Garnished with all of your favorite burger toppings, it's a fun, inventive weeknight meal. Step 1
• Heat oil in a large skillet over medium-high heat. Add beef and onions and sauté, stirring frequently, until meat is browned and cooked through, about 5-7minutes. Step 2
• Add water, ketchup and mustard to skillet. Bring to a boil. Step 3
• Stir in rice. Sprinkle with cheese and cover. Reduce heat to medium-low and simmer for 5 minutes. Step 4
• Remove from heat and let stand for 5 minutes. Stir to combine. Recipe Tips Pretend you're at your favorite burger place by serving this meal with everybody's favorite burger toppings. Try chopped tomatoes, sliced green onions, pickles, shredded lettuce, bacon, sautéed mushrooms or anything else you think your family will love! If you don't have any beef on hand, substitute ground turkey, chicken or meatless ground for the beef. If you have leftovers from this meal, simply reinvent them as something new. To turn this into chili, combine leftovers in a saucepan with 1 can (15 oz) of diced tomatoes, 1 can (8 oz) of tomato sauce, 1 can (16 oz) of kidney beans and 2 tablespoons of chili seasoning. Stir to combine and bring to a boil. Leftovers can also be turned into stuffed peppers or tomatoes. Simple hollow out bell peppers or large tomatoes, fill with the leftovers and bake at 350°F for 20 minutes.

CHEESEBURGER SOUP I

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.

CHEESEBURGER SOUP

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.

CHEESEBURGER SOUP WITH RICE

Steps:

• In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. , Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.

CHEESEBURGER RICE SOUP

Steps:

• To prepare the brown rice I add 6 cups of water and 3 cups of uncooked brown rice (not instant) to a large soup kettle (8 quarts or larger) and cook according to package directions. Do not season.
• Meanwhile, add the ground beef and a splash of water to a skillet and cook the beef completely. Crumble the ground beef, drain the grease/liquid off (reserving a few tablespoons), and set the meat aside.
• Fry the carrots, celery, and onions in the skillet in a few tablespoons of reserved grease/liquid from frying the ground beef. Cover and cook until tender.
• When the rice is finished cooking, add the ground beef and vegetables to the soup kettle with the rest of the ingredients and stir to combine. Simmer until the cheese melts but do not boil, stirring occasionally. Taste and add more salt if necessary. This makes a very thick, hearty soup like my mom used to make, but feel free to add more liquid to thin it out if you prefer. Serve when the soup is hot and the cheese is melted.

CHEESEBURGER SOUP

Steps:

• In a 12 inch frying pan, thoroughly cook ground beef. Drain fat and set aside for now.
• In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened, 2 to 3 minutes.
• Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender.
• In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to mix.
• Stir in cheese until fully melted.
• Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.
• Remove from heat and serve hot.

THE BEST CHEESEBURGER SOUP

Steps:

• Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes.
• Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft.
• Season with kosher salt and pepper then sprinkle the beef mixture with the flour. Stir and cook for 2 minutes to cook out the raw flour taste.
• Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft.
• Meanwhile, slice the sourdough bread and butter one side of each slice. Sprinkle with garlic salt and broil for 5 minutes or until lightly browned and toasty. Cut into bite size pieces.
• Remove the soup from the heat and stir in the hot sauce and cheddar cheese. Adjust seasoning and garnish with parsley and the garlic butter croutons, plus more cheese and hot sauce if desired. I like mine topped with spicy bread and butter pickles.

CHEESEBURGER SOUP

Steps:

• In a large Dutch oven or soup pot, brown the ground beef until no longer pink. Drain off the fat; set the beef aside on a plate.
• In the same pot, cook bacon over medium heat until lightly browned and the fat has rendered. You should have about 1 tablespoon of bacon drippings in the pot (if there's a lot more than that, strain off any excess). Add the butter. When the butter melts, stir in the onion, celery, carrots, basil and parsley. Cook until the vegetables start to soften, about 3-5 minutes. Add the garlic and cook until fragrant, about 30 more seconds.
• Stir in the flour and cook for 1-2 minutes. Gradually add the broth, scraping up any browned bits from the bottom of the pot.
• Add potatoes and bay leaf. Bring to a simmer, cover, and simmer gently over low heat until the potatoes are tender, about 10-15 minutes. Stir the pot occasionally while the potatoes cook.
• Reduce the heat to a very low flame. Stir in the cooked beef, Velveeta cheese, milk and paprika. Cook, stirring constantly, until the cheese melts. Discard bay leaf. Taste and season with salt and pepper, if necessary.
• Ladle the soup into bowls and garnish with optional toppings.

BACON CHEESEBURGER SOUP

Steps:

• Brown the ground beef in a large saucepan over medium-high heat with a dab of butter or margarine.
• Add the diced onions to the ground beef while it's cooking.
• Once the ground beef is fully cooked, drain the grease from the pot.
• Add the milk, cream of bacon soup and cheddar cheese soup to the pot.
• Stir well and then bring the liquid to a boil.
• Once the liquid is boiling, remove the pot from the heat and add the pepper, onion powder, garlic powder, bacon bits and shredded cheddar cheese to the soup. Stir well.
• Ladle the soup into bowls and then sprinkle some more shredded cheddar cheese and real bacon bits on top.
• Serve and enjoy!

CHEESEBURGER SOUP

Steps:

• Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on sauté), melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.
• To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.

CHEESEBURGER VEGETABLE SOUP

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.

CHEESEBURGER SOUP

Steps:

• Start by coking and crumbling your ground beef in a large pot. Drain fat and return to stove top. Add onions and carrots and allow to cook for 4-5 minutes until tender.
• Add all seasoning to the cooked beef and tender veggies. Add in elbow macaroni then chicken broth. Bring to a boil, reduce heat, and cover. Cook for 6-8 minutes until pasta is tender.
• Add in heavy cream and shredded cheese. Mix well until cheese is melted and smooth.

CHEESEBURGER SOUP

Steps:

• Gather the ingredients.
• Heat about 1 tablespoon of vegetable oil in a Dutch oven or large saucepan over medium heat. When the oil is hot, add the ground beef and cook for about 5 to 8 minutes, or until the meat is no longer pink. Remove the ground beef to a plate with a slotted spoon and set aside.
• Add the onion, celery, carrots, and dried basil to the pan, adding more vegetable oil if necessary-cook for about 3 to 5 minutes, or until the onion is translucent.
• Add the cooked ground beef back to the pan along with the potatoes, basil, and chicken broth. Bring the soup to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the potatoes are tender.
• Meanwhile, in a separate saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring, for 2 to 3 minutes. Add the flour and butter roux mixture to the soup. Bring the soup to a boil and continue to cook for 2 to 3 minutes.
• Add the cheese and half-and-half or milk to the soup and reduce the heat to low. Taste and add salt and pepper along with the parsley. Continue to cook for a few minutes, or until the cheese melts and the soup is hot.
• Ladle the soup into bowls and garnish with the cooked crumbled bacon. Enjoy!

HOME

Steps:

• Cook ground beef in large saucepan over medium heat until brown; drain. Melt 1 tablespoon butter in same saucepan over medium heat. Add onion, carrots, celery and basil; cook, stirring occasionally, for about 10 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 to 12 minutes or until potatoes are tender.
• Melt remaining butter in small saucepan over medium heat. Add flour; cook, stirring constantly, for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, for 2 minutes. Reduce heat to low; add cheese, evaporated milk, salt and pepper. Stir until cheese is melted.

BEST INSTANT POT CHEESEBURGER SOUP RECIPE WITHOUT ALL THE CALORIES

Steps:

• Add olive oil to Instant Pot inner cooking pot and select the "Sauté' function. Use the "Adjust" button to select the "Normal" (medium) setting.
• Once hot, add the diced onion and ground beef. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.
• Push the "Keep Warm/Cancel" button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to "Sealing" and select the "Manual" setting on "High." Adjust cook time to 3 minutes.
• When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.
• To prevent curdling, temper the fat free half and half by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot to it before adding it to the container. Stir to combine.
• Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired.
• On the Weight Watchers Personal Points Plan, each serving is 5 PP if you choose Potatoes as a 0 Point Food. If Potatoes are not one of your 0 Point Foods, each serving is 7 PP. Enjoy!

CHEESEBURGER SOUP

Steps:

• Cook the bacon: In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.
• Brown the beef: Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn't burn.
• Add the veg and seasonings: Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It's okay if the potatoes aren't cooked all the way through.
• Thicken the soup: Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy. When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!
• Add the cheese: Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don't bring the soup to a boil once the cheeses are added. They will break and you'll end up with a grainy soup.
• Serve the soup: Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions. Did you love this recipe? Give us some stars below!

CHEESEBURGER SOUP

Steps:

• Brown ground beef in a large soup pot. Drain, rinse with hot water, and set aside.
• Sauté onion, carrots, celery, and basil in the same pan in oil until tender.
• Add flour and mix well, then add broth, potatoes, and beef. Stir until mixed and flour dissolves.
• Cover, reduce heat, and simmer until potatoes are tender. Add cheese, milk, salt and pepper. Cook, stirring regularly, until cheese melts.
• Turn off heat and add sour cream. Stir until blended and serve.

ONE-POT CHEESEBURGER SOUP WITH RICE

Steps:

• Add oil to a large pot or dutch oven over medium heat. Then add onions and celery and cook for 3 to 4 minutes or until fragrant and beginning to soften, stirring occasionally.
• Add ground beef and cook 6 to 7 minutes, or until cooked through.
• Add shredded carrots and garlic and cook for 1 minute. Then add rice and cook for 3 minutes or until the rice begins to change color, stirring occasionally.
• Add 1 cup of beef broth, 1 cup of milk, ground cayenne, crushed red pepper, dried oregano, garlic powder, onion powder, mustard powder, paprika, cumin, salt, and black pepper. Stir to combine and cook until the rice has absorbed most of the liquid, about 6 to 7 minutes.
• Add another cup of broth and another cup of milk and let the rice absorb most of the liquid again, around 10 minutes. Then add the last cup of broth and the last cup of milk.
• Cook until slightly thick but still soupy, about 5 minutes. Add cheese and stir until melted, then serve!

CHEESEBURGER SOUP WITH RICE

Steps:

• In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. , Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.

CROCK POT CHEESEBURGER SOUP

Steps:

• Dump some lean ground beef into a large skillet over medium-high heat with a dab of butter or cooking oil.
• Crumble the ground beef well as it cooks.
• Spray the inside of the crock pot well with cooking spray.
• Once the ground beef is fully cooked, use a slotted spoon to transfer the cooked beef to the crock pot.
• Add the diced onions to the crock pot.
• Add the frozen diced hash brown potatoes to the crock pot.
• Dump the cream of mushroom soup and cheddar cheese soup into a large mixing bowl.
• Add the chicken broth to the mixing bowl.
• Add the garlic powder, onion powder and pepper to the bowl.
• Whisk all of the ingredients together well.
• Pour the mixture over the ingredients in the crock pot.
• Place the lid on the crock pot and set it to cook on HIGH.
• After 3.5 - 4 hours of cooking time remove the lid from the pot and stir the contents well.
• Add the heavy cream and shredded cheese to the pot and stir well.
• Return the lid to the pot and leave the soup to continue cooking on HIGH for 30 - 45 minutes.
• Add the chopped green onions to the pot and stir well.
• Ladle the soup into bowls and garnish with chopped green onions and shredded cheese if desired.
• Serve and enjoy!

CHEESEBURGER SOUP

Steps:

• In a large stockpot over medium heat, break apart and cook ground beef until browned. Transfer to a plate, cover and set aside.
• In the same stockpot, melt butter and add the diced onion. Cook while stirring now and again for 3-4 minutes until soft and translucent.
• Add garlic, salt and pepper and continue cooking while stirring for 1 minute.
• Lightly add the ⅓ cup flour by sprinkling over the cooked onions. Stir continuously over the heat for 2 minutes until flour becomes slightly browned.
• Add parsley, pickle juice, mustard, beef broth, tomatoes and cooked ground beef to the pot. Stir to mix everything together then cover and simmer for 10 minutes.
• Lower heat and add the cream and cheese. Stir and continue cooking for another 10 minutes until cheese has melted.
• Season with salt and pepper to taste before serving warm!