Cheesy Hamburger Soup Ww Recipes

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.

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.).

Steps:

• Add 2 cans chicken broth.
• Add 1 can Rotel tomatoes.
• Add 2 packages frozen broccoli.
• Cook together 8 minute and then stir in 8 oz. Velveeta light cheese.

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.

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.