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.
TURKEY CHEESEBURGER SOUP
This lightened-up Turkey Cheeseburger Soup is quick and easy to make in the Instant Pot, Crock-Pot or on the stovetop.
Provided by Ali
Time 45m
Number Of Ingredients 14
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 and extra cheddar cheese, if desired.
- Brown the turkey in a large sauté pan over medium-high heat, 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.
- Add the butter to the sauté pan and cook until melted. Then 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. (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
- Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
- Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the potatoes are tender.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
- Serve warm, topped with the scallions and extra cheddar cheese, if desired
- Brown the turkey in a large stockpot over medium-high heat, 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.
- Add the butter to the stockpot and cook until melted. Then 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. Add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer until the potatoes are soft.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
- Serve warm, topped with the scallions and extra cheddar cheese, if desired.
TURKEY CHEESEBURGER SOUP SKINNYTASTE
All the delicious flavors in a cheeseburger translated into a dietitian-approved, hearty soup. They said it couldn't be done but this Skinnytaste recipe breaks all the rules! This convenient weeknight dinner is a lighter twist on comfort food (and it's our favorite rainy day staple!) How does it get its creamy texture with no cream? Here's a hint: It's all thanks to one secret veggie ingredient. Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
Provided by Chef Gina Homolka
Time 50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel and cut potatoes into 1/2" dice.Trim and thinly slice green onions.Mince garlic.Cut cauliflower florets into 1" pieces. 2 Cook the Turkey Heat 1 tsp. olive oil in a large pot.Add mirepoix blend to hot pot. Stir occasionally until beginning to get tender, 3-5 minutes.Add turkey. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Season with a pinch of salt. Transfer turkey and mirepoix blend to a bowl and set aside. Reserve pot; no need to wipe clean. 3 Start the Soup Return pot used to cook turkey to medium-high heat and add 1 tsp. olive oil.Add garlic to hot pot. Stir often until softened and aromatic, 2-3 minutes.Stir in rice flour and 13/4 cups water until combined and no dry flour remains. Season with a pinch of salt and pepper. 4 Finish the Soup Add chicken broth concentrate, potatoes, and cauliflower to hot pot.Bring to a simmer. Once simmering, cover and reduce heat to low. Cook until potatoes and cauliflower are tender, 20-25 minutes. 5 Blend Soup and Finish Dish Carefully transfer half the soup to a blender. Blend until smooth.Return blended soup to hot pot with unblended soup. Add cheese and turkey-mirepoix blend mixture and stir to combine.Remove from burner.Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!
Nutrition Facts :
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.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 254 kcal, Carbohydrate 19 g, Protein 20 g, Fat 11.5 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 670 mg, Fiber 3.5 g, Sugar 5 g
CROCK POT CHEESEBURGER SOUP
Crock Pot Cheeseburger Soup is a hearty slow cooker soup recipe loaded with ground beef, diced hash brown potatoes, chopped green onions, mozzarella and cheddar cheese.
Provided by Erin
Categories Crock Pot Recipes
Time 4h15m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 957 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 212 milligrams cholesterol, Fat 68 grams fat, Fiber 4 grams fiber, Protein 44 grams protein, SaturatedFat 33 grams saturated fat, ServingSize 1, Sodium 2050 grams sodium, Sugar 8 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
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