Potluck Cheeseburger Soup Recipes

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.

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 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.

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:

• Brown beef in a large pot over med.
• Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.
• Saute about 10 minutes.
• Stir in the broth and potatoes; bring to a boil.
• Reduce heat and simmer 10-12 minutes, or until the potatoes are cooked through.
• Melt butter in a saucepan over med. Whisk in flour and cook 1-2 minutes.
• Whisk in milk, then add white sauce to the soup and bring to a boil.
• Reduce heat to a simmer, and stir in the cheese, ketchup and mustard.
• Season with salt and pepper.
• Stir until cheese is melted.
• Serve.

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.