Creamy Cheeseburger Potato 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.

CHEESEBURGER POTATO SOUP

Steps:

• Brown the beef in a large pot then drain any excess grease.
• Stir in the rest of the ingredients then simmer over medium-low heat for 20 minutes. (Stir occasionally while cooking).
• Serve hot.

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 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.

CREAMY CHEESEBURGER SOUP

Steps:

• In a large pot, melt 1 tablespoon butter or margarine over medium heat, cook and stir in vegetables and beef, until beef is browned.
• Stir in basil, garlic and parsley.
• Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
• In a separate pan, melt the remainder of butter and stir in flour.
• Add the milk and heavy cream, 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.

CREAMY CHEESEBURGER SOUP

Steps:

• Saute beef, onion, celery and garlic over med. heat until meat is browned and veggies tender; drain off fat.
• Sprinkle flour into beef mixture, stir and cook 2 minutes. Add broth and potatoes and bring to a boil, stirring occassionally. Reduce heat and simmer, covered, for 10 minutes or until potatoes are done.
• Add tomatoes, cheese, tomato paste, ketchup, and mustard. Cook until cheese is melted, soup is smooth and just comes to a gentle boil. Stir in milk and heat through.
• Serve with toasted buns and toppings of your choice!

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.