Spicy Cheeseburger Soup Recipes

CHEESEBURGER SOUP III

Steps:

• In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
• Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
• Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
• Reduce heat to low and stir in cheese until melted. Season with cayenne.

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.

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.

SPICY CHEESEBURGER SOUP

Steps:

• Saute onion, green pepper, jalapeno pepper and garlic in as little oil as possible.
• When clear add ground beef and cook until done.
• Drain off grease.
• Add water, potatoes, carrots (optional), rotel tomatoes, and bouillon. Bring to boil, cover and simmer for 15-20 min or until potatoes are tender.
• Add 2 cups of milk.
• Mix flour in remaining .5 cup of milk until smooth. Add this mixture and Velveeta cheese to soup.
• Cook until smooth & thick. Add cayenne pepper and mix. Now you're ready to eat! Enjoy!
• to make less spicy use mild rotel tomatoes and no cayenne, it is still really good.

SPICY CHEESEBURGER SOUP

Steps:

• In skillet, brown beef, season with seasoned salt or taco seasoning. Drain and set aside.
• In large pot, melt ¼ cup butter and sauté chopped onions until soft and tender.
• Add 4-5 cups of water, add chicken bouillon and bring to a boil.
• Add potatoes and boil until soft.
• Lower heat to medium-low, add beef and simmer.
• In a pan, melt 3 T. margarine and add flour until thick then add to soup.
• Add Velveeta, Rotel, enchilada sauce and milk. Stir until Velveeta is melted and soup is heated through.
• Serve topped with cilantro.

SPICY CHEESEBURGER SOUP

Steps:

• In a 3 quart saucepan, brown beef; drain and set aside.
• In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
• Add broth, tomatoes, potatoes and beef; bring to a boil.
• Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter.
• Add flour; cook and stir for 3-5 minutes or until bubbly.
• Add to soup; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat to low.
• Add cheese, milk, salt and pepper; cook and stir until cheese melts.
• Remove from the heat; blend in sour cream.
• (makes 2 1/4 quarts).

CREAMY SPICY CHEESEBURGER SOUP

Steps:

• In a large pot, combine first nine ingredients; bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes, or until potatoes are tender stir in beef and 2 cups cream; heat through.
• In a small bowl whisk the flour and remaining milk until smooth; gradually stir into soup; bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Reduce heat to low and stir in cheese until melted.
• Season with salt and pepper.
• Top with bacon just before serving.