Kittencals Cheesy Cheeseburger Soup Recipes

KITTENCAL'S CHEESY CHEESEBURGER SOUP

Steps:

• In a pot cook bacon until almost crisp; remove to a large bowl.
• Add in the ground beef, onions, garlic, diced carrots and celery until well browned, stirring constantly (about 12-15 minutes) transfer the mixture to a bowl that has the cooked bacon in it; drain fat.
• Add in 1/3 cup butter to the pot and cook until melted.
• Add in 1/2 cup flour; whisk for 1 minute.
• Slowly add in the half and half cream, chicken broth and bouillon powder (if using) bring to a boil stirring constantly with wooden spoon until combined and thickened.
• Add in the undiluted cheddar cheese soup and 1/4 cup grated Parmesan cheese; stir until completely combined and the cheese has melted completely.
• Add in the cooked ground beef, bacon and veggie mixture back to the pot; stir to mix and simmer over low heat for about 25-30 minutes.
• Stir in the grated cheddar cheese until melted and heated through.
• Season with cayenne pepper, salt and lots black pepper.
• Delicious!

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.