Guy Fieri Cheeseburger Soup Recipes

TRIPLE D CHEESEBURGER SOUP

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.

HEARTY VEGETABLE SOUP

Steps:

• Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
• Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

CREAMY CHEESEBURGER POTATO SOUP

Steps:

• In soup pot, cook and break up ground beef.
• Add onion,basil and beef broth.
• Bring to a boil.
• Add potatoes and green pepper.
• Cover and simmer 12 minutes.
• Bring back to a boil.
• In saucepan, melt butter and stir in flour.
• Cook 2 minutes.
• Add to soup, stirring.
• Reduce heat to low again and add cheese, cream and pepper.
• Stir until cheese melts.
• Serve.

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 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.

BEST EVER CHEESEBURGER SOUP

Steps:

• Season and brown meat to taste.
• Drain and put into a Dutch oven.
• Add onion, carrots, basil, parsley, broth, and potatoes.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Mix and melt butter and flour until bubbly.
• Add to soup mixture; cook and stir for 2 minutes.
• Reduce heat to low, add cheese, milk, salt and pepper.
• Cook until cheese melts.
• Remove from heat; blend in sour cream.