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.
CHEESEBURGER SOUP
Steps:
- Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
- In the pressure cooker (still on sauté), melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
- Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.
- To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 254 kcal, Carbohydrate 19 g, Protein 20 g, Fat 11.5 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 670 mg, Fiber 3.5 g, Sugar 5 g
CHEESY HAMBURGER SOUP - WW
Make and share this Cheesy Hamburger Soup - Ww recipe from Food.com.
Provided by Brooke the Cook in
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray saucepan with cooking spray and place over medium-high heat. Combine onion, celery, garlic and ground beef in saucepan. Cook until beef is browned. Drain if necessary.
- Add 1/2-1 cup chicken broth and bring to a slow boil. Cover and reduce heat to low until onion and celery are tender, stirring occasionally and adding additional broth if necessary - about 10-15 minutes.
- Once onion and celery are tender, add remaining chicken broth and heat until just boiling.
- Reduce heat to medium-low, add evaporated milk and cubed reduced fat Velveeta cheese stirring continuously until milk is heated through and Velveeta is melted.
- Stir is paprika and black pepper.
Nutrition Facts : Calories 232.4, Fat 9.1, SaturatedFat 4.4, Cholesterol 51.5, Sodium 932.7, Carbohydrate 14.5, Fiber 0.7, Sugar 11.2, Protein 22.7
EASY CHEESY HAMBURGER SOUP
This is a simple, easy, inexpensive soup that kids and adults love! I usually add about 1 cup frozen corn (thawed), and 1 can of green beans. This really adds to the veggie content, and overall heartiness of the soup. This is my husband's favorite!!!!!
Provided by pixiesmom
Categories Pasta Shells
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 5 quart stock pot brown the ground beef with the onion and garlic.
- Add the tomatoes, water, bouillon, carrots, potatoes and celery.
- Simmer until the veggies are tender (about 15 minutes).
- Add the uncooked pasta- continue to simmer for about 10 minutes- until pasta is near cooked through.
- Add the cubed velveeta- stir until melted.
- Combine the milk and flour- whisk until smooth- add to simmering soup, stir until thickened.
- (you may have to adjust the milk flour ratio to desired consistency.).
Nutrition Facts : Calories 503.3, Fat 21.9, SaturatedFat 11, Cholesterol 87.2, Sodium 1240.5, Carbohydrate 49.3, Fiber 5.4, Sugar 9.7, Protein 27.6
CHEESY HAMBURGER SOUP
So good! It's a long time favorite. A must when the weather turns cold. We serve this with a big slice of pumpernickle bread.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In lg soup pot, brown beef; add next 4 ingredients.
- Cook and stir 2 minutes.
- Add broth, boullion cubes, and tomatoes.
- Cook and stir 2 minutes.
- Add italian seasoning, worcestershire sauce, and hot pepper sauce.
- Bring to a boil; reduce heat and simmer for 15 minutes.
- In small sauce pan, heat butter, add flour.
- Cook and stir on med until mixture is beginning to brown.
- Carefully mix into soup.
- Cover and simmer for another 15 minutes, stirring occasionally.
Nutrition Facts : Calories 399.4, Fat 25.1, SaturatedFat 7.7, Cholesterol 79.2, Sodium 2130.8, Carbohydrate 16, Fiber 2.6, Sugar 6.8, Protein 28.2
CHEESEBURGER SOUP I
I use sharp cheddar cheese because I like the taste but any cheddar is good.
Provided by Auntylene
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 22.6 g, Cholesterol 80.9 mg, Fat 27.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.4 g, Sodium 595.6 mg, Sugar 4.5 g
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