Cheeseburger Soup Recipe Food Network Recipes

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.

THE BEST BACON CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

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 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.

CHEESESTEAK SOUP

Steps:

• In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
• In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
• Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
• Pour into bread bowls and garnish with chives and parsley.

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

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.

CHEESEBURGER SOUP

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.

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.