Best Zesty Cheeseburger Soup Recipes
SPICY CHEESEBURGER SOUP
This creamy and spicy cheeseburger soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 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 milk; heat through. Combine 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; stir in cheese until melted. Add cayenne, pepper if desired. Top with bacon just before serving.
Nutrition Facts : Calories 351 calories, Fat 20g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1063mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.
CHEESEBURGER SOUP III
Wonderful soup for those cold, rainy or snowy days! My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own. This is also excellent to reheat in the microwave for a fast meal.
Provided by BECKY92
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 21.5 g, Cholesterol 95.8 mg, Fat 24.6 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 12.9 g, Sodium 1256.5 mg, Sugar 7.1 g
SPICY CHEESEBURGER SOUP
This is a great Potato - Hamburger soup and a nice alternative to plain potato soup. It is spicy with the addition of a can of Rotel tomatoes (tomatoes with chili peppers added) - if you don't want it to be spicey, just add a can of plain diced tomatoes. This soup freezes well. I freeze it in Hefty disposable containers and warm it in the microwave for a quick meal.
Provided by Khandi Howard
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
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).
SPICY CHEESEBURGER SOUP
We started out using a recipe my mom had for Cheeseburger Soup (I think it was from Taste of Home magazine), but the only thing that really remains is the beef and Velveeta. Also, we use the smallest cans of Rotel and enchilada sauce available...I'm not sure waht the actual ounces are on those cans. I usually make the beef and chop the onion the day before so I can make it quickly in the evening. It also helps to chop the potatoes and leave them in a pot of water so they don't brown. I drain the water off and pour them in the soup when the recipe calls for it.
Provided by Escamilla06
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 904.1, Fat 51.1, SaturatedFat 28.5, Cholesterol 194.2, Sodium 2062.3, Carbohydrate 64.6, Fiber 5.9, Sugar 9.3, Protein 47.3
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