Triple D Cheeseburger Soup Recipe 395

Steps:

• Melt butter and cook onion until translucent. Remove onion.
• Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan.
• Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil.
• Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.

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 Dutch oven, melt butter and sweat onion until translucent, remove. Add ground beef, season with salt & pepper and cook until browned and a bit crispy, drain. (Next time I will make actual patties and grill them to get more of a burger taste) remove from pan. Add your chicken stock, & flour slurry, bring to boil scrapping bits off the bottom. Add half & half and Velveeta. Cook until all the cheese is melted, not boiling. Add the meat and season to taste and lower heat. Cover and cook for about an 1 hour. Add the tomatoes and lettuce, stir and serve. ENJOY!

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.