Cheeseburger Soup Iii Recipes

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CHEESEBURGER SOUP



Cheeseburger Soup image

When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

Provided by KimmieOH

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 onion, diced
3/4 cup shredded carrot
3/4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
4 tablespoons butter or 4 tablespoons margarine

Steps:

  • In a large pot, brown ground beef and onion.
  • Add broth, celery, carrots, parsley and potatoes.
  • Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
  • In a saucepan, melt the 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; continue to stir until cheese is melted then serve.
  • Do not boil.

Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6

CHEESEBURGER SOUP



Cheeseburger Soup image

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

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

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.

CHEESEBURGER SOUP III



Cheeseburger Soup III image

Wonderful soup for those cold, rainy or snowy days! My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own. This is also excellent to reheat in the microwave for a fast meal.

Provided by BECKY92

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ cups water
2 cups peeled and cubed potatoes
2 carrots, grated
1 small onion, chopped
¼ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
½ teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 ½ cups milk, divided
3 tablespoons all-purpose flour
½ pound processed American cheese, cubed
¼ teaspoon cayenne pepper

Steps:

  • In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
  • Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
  • Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
  • Reduce heat to low and stir in cheese until melted. Season with cayenne.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 21.5 g, Cholesterol 95.8 mg, Fat 24.6 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 12.9 g, Sodium 1256.5 mg, Sugar 7.1 g

TRIPLE D CHEESEBURGER SOUP



Triple D Cheeseburger Soup image

This recipe was based on the Diners, Drive-Ins and Dives show. However, I'm not entirely happy with it. I think it would be easier to just make cheeseburgers. Season with salt and pepper as you like; however, Velveeta is incredibly salty and I would never salt any of this until after having a chance to taste it after the addition of the cheese. I put the half and half in when specified (with the Velveeta); however, the soup curdled. Not surprising considering most recipes call for things like that to be put in at the end, so I'm changing the recipe accordingly. Perhaps using full-fat half and half would solve the curdling problem also.

Provided by Debbie R.

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

1 large onion, diced
3 tablespoons butter
1 lb lean ground beef (use very lean beef)
1/4 cup flour
1/2 cup water
16 ounces unsalted chicken stock
16 ounces Velveeta reduced fat cheese product
2 cups fat-free half-and-half
2 medium tomatoes, chopped
2 cups iceberg lettuce, chopped

Steps:

  • Melt butter and cook onion until translucent. Remove onion.
  • Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan.
  • Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil.
  • Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.

Nutrition Facts : Calories 449.5, Fat 23, SaturatedFat 12.9, Cholesterol 99.8, Sodium 1430.8, Carbohydrate 25.7, Fiber 1.4, Sugar 13.1, Protein 34.8

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