Cheeseburger And Pickle Soup Recipes

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 AND PICKLE SOUP

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat and set beef aside.
• Reduce heat to medium and cook onion until browned, 4 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef, ketchup, and mustard. Cook, stirring frequently, for 1 minute more. Add stock and simmer, stirring occasionally, for 10 to 15 minutes.
• Melt butter in a separate pot. Slowly add in Cheddar cheese, stirring constantly, until sauce is melted and smooth, 4 to 5 minutes. Slowly pour cheese sauce into the soup, stirring constantly to combine. Season with cayenne pepper and simmer over medium-low heat for 10 to 15 minutes.
• Add pickles and juice. Stir and season with salt and pepper. Add more stock for a soupier consistency, or simmer a little longer for a thicker one. Remove from heat.

CHEESEBURGER AND PICKLE SOUP

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat and set beef aside.
• Reduce heat to medium and cook onion until browned, 4 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef, ketchup, and mustard. Cook, stirring frequently, for 1 minute more. Add stock and simmer, stirring occasionally, for 10 to 15 minutes.
• Melt butter in a separate pot. Slowly add in Cheddar cheese, stirring constantly, until sauce is melted and smooth, 4 to 5 minutes. Slowly pour cheese sauce into the soup, stirring constantly to combine. Season with cayenne pepper and simmer over medium-low heat for 10 to 15 minutes.
• Add pickles and juice. Stir and season with salt and pepper. Add more stock for a soupier consistency, or simmer a little longer for a thicker one. Remove from heat.

CHEESEBURGER SOUP

Steps:

• Brown beef in a large pot over med.
• Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.
• Saute about 10 minutes.
• Stir in the broth and potatoes; bring to a boil.
• Reduce heat and simmer 10-12 minutes, or until the potatoes are cooked through.
• Melt butter in a saucepan over med. Whisk in flour and cook 1-2 minutes.
• Whisk in milk, then add white sauce to the soup and bring to a boil.
• Reduce heat to a simmer, and stir in the cheese, ketchup and mustard.
• Season with salt and pepper.
• Stir until cheese is melted.
• Serve.

CREAMY CHEESEBURGER SOUP

Steps:

• Saute beef, onion, celery and garlic over med. heat until meat is browned and veggies tender; drain off fat.
• Sprinkle flour into beef mixture, stir and cook 2 minutes. Add broth and potatoes and bring to a boil, stirring occassionally. Reduce heat and simmer, covered, for 10 minutes or until potatoes are done.
• Add tomatoes, cheese, tomato paste, ketchup, and mustard. Cook until cheese is melted, soup is smooth and just comes to a gentle boil. Stir in milk and heat through.
• Serve with toasted buns and toppings of your choice!