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!
Nutrition Facts : Calories 709 kcal, Carbohydrate 30 g, Cholesterol 166 mg, Fiber 2 g, Protein 45 g, SaturatedFat 22 g, Sodium 1109 mg, Sugar 8 g, Fat 45 g, UnsaturatedFat 0 g
CHEESEBURGER SOUP
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
KITTENCAL'S CHEDDAR CHEESE & POTATO SOUP
This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 826.4, Fat 60.6, SaturatedFat 34.4, Cholesterol 164, Sodium 1316.2, Carbohydrate 36.2, Fiber 3.9, Sugar 4.9, Protein 35.5
KITTENCAL'S CHEESY CHEESEBURGER SOUP
If you prefer a thicker texture increase the flour slightly, I also add in a couple tablespoons Cajun spice and a couple of seeded and finely chopped jalapeno peppers for extra heat and also some canned or frozen corn kernels, if desired you may omit the cheddar cheese soup and add in 1/2 cup more of shredded cheese :)
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a pot cook bacon until almost crisp; remove to a large bowl.
- Add in the ground beef, onions, garlic, diced carrots and celery until well browned, stirring constantly (about 12-15 minutes) transfer the mixture to a bowl that has the cooked bacon in it; drain fat.
- Add in 1/3 cup butter to the pot and cook until melted.
- Add in 1/2 cup flour; whisk for 1 minute.
- Slowly add in the half and half cream, chicken broth and bouillon powder (if using) bring to a boil stirring constantly with wooden spoon until combined and thickened.
- Add in the undiluted cheddar cheese soup and 1/4 cup grated Parmesan cheese; stir until completely combined and the cheese has melted completely.
- Add in the cooked ground beef, bacon and veggie mixture back to the pot; stir to mix and simmer over low heat for about 25-30 minutes.
- Stir in the grated cheddar cheese until melted and heated through.
- Season with cayenne pepper, salt and lots black pepper.
- Delicious!
Nutrition Facts : Calories 700.8, Fat 53.1, SaturatedFat 27.5, Cholesterol 163.6, Sodium 1468.1, Carbohydrate 17.1, Fiber 1.4, Sugar 2.9, Protein 38
KITTENCAL'S PIZZA SAUCE
This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
Provided by Kittencalrecipezazz
Categories Sauces
Time 40m
Yield 4 cups (approx)
Number Of Ingredients 10
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!
KITTENCAL'S CHEESECAKE
Made as stated this will create the absolute best cheesecake on the planet! ---plan ahead this needs to chill overnight before serving --- servings are only estimated it will depend on what size slices you serve.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
KITTENCAL'S JUICY HAMBURGER/BURGER
We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture
Provided by Kittencalrecipezazz
Categories Meat
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl crumble the ground beef with clean hands.
- Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
- Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
- Divide the ground beef into 6 equal patties (or make 8 small patties).
- Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
- Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
- Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
- Serve burgers in toasted buns with choice of condiments.
- TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.
Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 9.1, Cholesterol 133.8, Sodium 329.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 29.6
SPICY CHEESEBURGER SOUP
This creamy and spicy cheeseburger soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne, pepper if desired. Top with bacon just before serving.
Nutrition Facts : Calories 351 calories, Fat 20g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1063mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.
KITTENCAL'S CHEESY SHEPHERD'S PIE
This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees F.
- Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
- For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
- In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
- Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
- Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
- Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
- Bake for 25-30 minutes or until topping is light golden brown.
- Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
- ---------------------------------------------------.
- ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4
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