One Pot Cheeseburger Soup Food

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.

ONE-POT CHEESEBURGER PASTA RECIPE BY TASTY

Steps:

• In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• Pour in the beef broth and one cup of water and bring to a simmer.
• Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• Pour in the milk and cheese. Stir until the cheese has melted.
• Serve garnished with some sliced green onions
• Enjoy!

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 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 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.

WEIGHT WATCHERS SLOW-COOKER CHEESEBURGER SOUP

Steps:

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
• Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
• Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
• Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
• Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
• Cover slow cooker and cook on low setting for 2 hours.
• Serve soup topped with crumbled chips.
• Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
• Note: If the soup cooks too long, the cheese could separate.
• If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
• Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).