Potluck Cheeseburger Soup Recipes

CHEESEBURGER SOUP (+VIDEO)

Steps:

• Brown and crumble ground beef. Drain excess grease and set aside.
• Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender.
• Stir in beef and 2 cups of milk.
• In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup.
• Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.)
• Reduce heat; add cheese and stir until completely melted. Garnish with bacon and serve.

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!

BIG BATCH CHEESEBURGER SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours., Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.

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.

POTLUCK CHEESEBURGER SOUP

Steps:

• In a large stock pot cook chopped bacon until crunchy. Remove bacon and set aside. Pour off fat and reserve tablespoon.
• Add onion, carrot, and celery and cook until softened, scraping all browned bits off the bottom of the pan. Add small amount of water if necessary. Remove veggies and set aside.
• Add beef and crushed garlic; cook until brown; salt and pepper to taste. Remove and set aside. Pour off fat.
• Add in chicken stock, scraping up browned bits off the bottom of the pan.
• Add veggies and potato to the stock; cook until potatoes are easily pierced with a fork.
• Add beef and cheese; stir until melted.
• Sprinkle with bacon for garnish.