Hearty Cheeseburger 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.

HEARTY CHEESEBURGER SOUP

Steps:

• In a 3-qt. saucepan, brown beef; drain and set aside.
• In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes.
• Add broth, potatoes and beef; bring to a boil.
• Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter.
• Add flour; cook and stir for 3-5 minutes or until bubbly.
• Add to soup; bring to a boil. Cook and stir for 2 minutes.
• Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
• Remove from heat; blend in sour cream.

CHEESEBURGER POTATO SOUP

Steps:

• For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes.
• For the cheeseburger potato soup: In a large Dutch oven, cook the bacon over medium heat until crispy, about 7 minutes. Remove to a paper towel lined plate to cool, then roughly chop. Set aside.
• Add the beef and a pinch of salt to the Dutch oven and cook, breaking up with a spoon, until browned, 4 to 5 minutes (it will continue to cook through). Add the onion, carrot, celery and a good pinch of salt and pepper and cook until translucent, about 10 minutes. Add the garlic and mustard powder and cook for another minute. Add the potatoes, stock, parsley, 1 1/2 teaspoons salt and a bunch of turns of pepper and bring to a boil, then simmer until the potatoes are tender (pierce with a fork to check), 30 to 40 minutes.
• Add the heavy cream and 8 ounces cheese and stir until the cheese is melted.
• Finish the soup with the pickle brine. Taste and adjust for seasoning as desired. Ladle the soup into bowls, then top with some of the remaining shredded cheese, pickles, bacon, a drizzle of ketchup, mayo if you're freaky, and toasted sesame buns.

CHEESEBURGER SOUP II

Steps:

• In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
• Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
• Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
• Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

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.

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.

HEARTY CHEESE SOUP

Steps:

• In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.