Cheeseburger Soup Food

CHEESEBURGER SOUP III

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.

CREAMY CHEESEBURGER POTATO SOUP

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.

BEST EVER CHEESEBURGER SOUP

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.

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.

SLOW COOKER CHEESEBURGER SOUP

Steps:

• In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
• About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
• In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
• Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.

CHEESEBURGER SOUP II

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.

CHEESEBURGER SOUP

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.

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

Steps:

• Heat olive oil in a large Dutch oven over medium-high. Add ground beef, and cook, stirring often, until meat crumbles, about 3 minutes. Stir in onion, celery, and garlic, and cook, stirring often, until beef is no longer pink and vegetables are tender, about 4 minutes. Drain mixture well, and return to Dutch oven.
• Stir in chicken broth and potatoes, and bring to boil over medium-high. Cover, reduce to medium-low, and simmer until potatoes are tender, 8 to 10 minutes.
• Melt butter in a nonstick skillet over medium-heat. Whisk in flour, and cook, whisking constantly, until flour is lightly browned, about 2 minutes. Stir flour mixture into beef mixture; bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 6 minutes. Stir in cheese, milk, Dijon, salt, and pepper; stir until cheese melts, about 1 minute. Serve soup topped with Sesame Seed Bun Croutons, chopped tomatoes, and chopped pickles.

CHEESEBURGER SOUP (+VIDEO)

Steps:

• Brown and crumble ground beef. Drain excess grease and set aside.
• Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender.
• Stir in beef and 2 cups of milk.
• In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup.
• Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.)
• Reduce heat; add cheese and stir until completely melted. Garnish with bacon and serve.

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 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.

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:

• Using a large pot or Dutch oven, add beef; place over medium heat and cook, stirring occasionally, until beef is fully cooked. Drain excess fat from pot and set beef aside.
• In same pot, add olive oil and place over medium-high heat. Once hot, add shredded carrots, diced onions, diced celery, garlic, basil, parsley and oregano; stir until well combined. Saute, stirring occasionally, for 10 minutes.
• Add potatoes, chicken broth and cooked ground beef; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low. Cover and simmer for 10-12 minutes, or until potatoes are fork-tender.
• Reduce heat to low. Add cheddar cheese, Monterey Jack cheese, cream cheese, salt and pepper; stir until well combined. Cook until cheeses have fully melted.
• Remove from heat and stir in sour cream.
• Garnish with chopped green onions before serving.

WINTER CHEESEBURGER SOUP

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.

SLOW COOKER CHEESEBURGER SOUP FROM TASTE OF HOME

Steps:

• Brown the ground beef in a large skillet over medium-high heat; remove cooked beef from pan, drain, and add to slow cooker.
• Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes into the slow cooker. Press garlic into crock.
• Cook soup on low for 6-8 hours or on low for 3-4 hours, or until potatoes and veggies are tender.
• About an hour before you intend to serve the cheeseburger soup, make a roux in a small skillet by melting 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add salt, pepper, milk, and cream cheese and mix well.
• Add roux to soup. Add roux and cheese to the soup. Turn slow cooker to high and cook for an additional 30 minutes, stirring a few times until the cheese melts.
• Serve with optional toppings immediately.

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 POTATO SOUP

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.

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:

• In a large pot brown hamburger. Drain fat from pot and set browned meat aside into a bowl. In the same pot saute onion, celery, carrots and garlic till tender (2-4 minutes). Add broth and bring to a boil. Add red potatoes, parsley, salt and pepper to pot and simmer 10-15 minutes, or till potatoes are tender. In another smaller pot melt butter. Add flour and whisk till completely combined; cook 1 minute. Gradually add in milk, whisking constantly, till completely combined. Bring to a slow boil till bubbly and thickened. Take off of heat and stir in cheese till melted. Add cheese mixture to the other pot along with the browned beef and crumbled bacon. Stir till completely combined. Heat to serving temperature and serve.

CHEESEBURGER CHOWDER

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.