Dutch Oven Bacon Cheeseburger Soup Food

DUTCH OVEN BACON CHEESEBURGER SOUP

Steps:

• Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
• Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add bacon and ground beef to the soft potatoes; mix well.
• Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
• Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.

BACON CHEESEBURGER SOUP ( PAULA DEEN )

Steps:

• In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
• Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
• Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
• Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.

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.

LOW CARB CHEESEBURGER SOUP

Steps:

• Brown the hamburger in a Dutch Oven, then drain the meat and set aside.
• Brown the bacon, in the same Dutch Oven, drain it, and then return both the bacon and hamburger to the pot. Add the celery, onions, and carrots. Saute until the vegetables are just tender.
• Add basil, broth, broccoli, cauliflower and cook until vegetable are just tender.
• Then add the cheese, heavy cream, pepper, and salt and stir until the cheese melts.
• Turn off heat and add the sour cream.

BOERENKAAS SOEP (DUTCH FARMER'S CHEESE SOUP)

Steps:

• In a Dutch oven, melt the butter over medium heat; add vegetables and sauté until onion is golden brown (5-7 minutes).
• Pour in the stock; bring to a boil over high heat.
• Partially cover pan, and lower heat.
• Simmer until vegetables are tender crisp (20 minutes).
• In a heavy skillet, fry the bacon over medium heat until brown and crisp around the edges, and most of the fat has cooked off.
• Transfer to paper towels to drain.
• Fry the bread in the bacon grease so that it is crisp and brown on both sides.
• Transfer to paper towels to drain.
• Preheat-broiler to its highest setting.
• Float the bacon on top of the soup, and top each slice with a piece of the fried bread.
• Arrange cheese slices over top, covering bread and surface of soup completely.
• Slide dutch oven into broiler so top is about 3 inches from heat source and broil until cheese melts and turns a light golden brown (2-3 minutes).

BACON CHEESEBURGER SOUP

Steps:

• Cook bacon and crumble, (save grease).
• brown hamburger in bacon grease, drain.
• melt 2 tbls butter.
• saute' onion, carrots, celery.
• ADD: diced potatoes, chicken broth, basil and parsley, boil 10 minutes covered.
• In small skillet melt remaining butter and flour making a rue.
• add to soup, (this will thicken the soup) bring to boil stir 2 minutes. Reduce heat.
• ADD: Velveeta cheese, milk, salt, pepper. try not to boil while adding velveeta, just heat enough to melt cheese.
• Remove from heat and blend in sour cream.
• This is when I add the Lawry season salt to taste.
• Fill bowls and sprinkle with grated fine cheddar cheese.

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.

ONE POT CHEESEBURGER SOUP

Steps:

• In a soup pot or dutch oven, cook ground beef, onions, carrots & celery until ground beef is cooked through, onions are translucent and carrots are soft.
• If ground beef has a lot of extra fat and oil, drain off.
• Add broth, basil, parsley and potatoes to vegetables.
• Cover and let simmer for 10 minutes or until potatoes are easy to pierce with a fork.
• Stir in Cheese, milk, salt & pepper and bring to a boil. Cook until cheese is melted and well incorporated.
• Remove from heat and stir in sour cream, bacon bits, Tobasco, pickles or any other condiments.
• Serve immediately.