CHEESEBURGER SOUP
Steps:
- Cook the bacon: In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.
- Brown the beef: Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn't burn.
- Add the veg and seasonings: Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It's okay if the potatoes aren't cooked all the way through.
- Thicken the soup: Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy. When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!
- Add the cheese: Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don't bring the soup to a boil once the cheeses are added. They will break and you'll end up with a grainy soup.
- Serve the soup: Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions. Did you love this recipe? Give us some stars below!
Nutrition Facts : Calories 709 kcal, Carbohydrate 30 g, Cholesterol 166 mg, Fiber 2 g, Protein 45 g, SaturatedFat 22 g, Sodium 1109 mg, Sugar 8 g, Fat 45 g, UnsaturatedFat 0 g
CHEESEBURGER SOUP WITH RICE
I don't have a lot of extra time to spend in the kitchen, so I appreciate that I can cook this soup's ground beef and rice in advance to speed up my dinner prep on busy days. -Janne Rowe, Wichita, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. , Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 790mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 22g protein.
CHEESEBURGER SOUP
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
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
BACON CHEESEBURGER RICE
My husband and I thought the original skillet dish lacked pizzazz, so we created this tastier version. I've had teenage nieces and nephews request the recipe after their first bite. -Joyce Whipps, West Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper., Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
Nutrition Facts : Calories 579 calories, Fat 27g fat (13g saturated fat), Cholesterol 110mg cholesterol, Sodium 995mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
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- In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
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