Makes about 10 cups of soup (maybe a little more) so you will get 10 servings (1 cup each). Prep Time 20 mins Cook Time 40 mins Servings: 10 servings Ingredients 1 1/2 lbs. ground beef 1 small yellow onion, finely diced 16 oz. Velveeta Cheese, original *2 cups shredded cheddar cheese or more is a great substitute if you do not like Velveeta 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. If desired, serve with onion rings and green onions. Cheeseburger Soup Tips What can I substitute for the Velveeta and ground beef?
Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender. Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. 149 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 4 tablespoons butter, divided ½ pound ground beef ¾ cup chopped onion ¾ cup shredded carrots ¾ cup chopped celery 1 teaspoon dried basil 1 teaspoon dried parsley 4 cups cubed potatoes 3 cups chicken broth ¼ cup all-purpose flour
2 cups shredded cheddar cheese, plus extra for garnish Chopped scallions, for garnish Method Cook the bacon: In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl.
Cover soup and heat on medium high for about 8-12 minutes or until potatoes are fork tender. Reduce stove heat to low and add the cornstarch slurry. Stir to combine. Add in cubes of Velveeta cheese and milk and mix until cheese is completely melted and smooth. Serve creamy hamburger soup topped with fresh parsley and bread for dipping.
How to Make Cheesy Hamburger Potato Soup: Dump the ground beef into a large pot over medium-high heat. Add the diced onions to the pot. Crumble the ground beef well as it cooks. Once the ground beef is fully cooked, add the butter to the pot. Once the butter is melted, add the flour to the pot.
Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything. Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again.
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking the meat into crumbles; drain. Stir in the tomatoes, broth and water. Bring to a boil. Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender.
1 stick butter 3/4 cup flour 3 cups milk 1 1/2 lbs. Velveeta cubed salt and pepper to taste Instructions Brown the ground beef with onion in a large pot. Drain and rinse under hot water. Set aside. In the soup pot, add broth, water, vegetables. Bring to boil and cook until potatoes are tender.
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.
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.
Instructions. In a large skillet, brown ground beef with onions. Meanwhile, cook macaroni according to package instructions and drain. Once completely browned, drain meet and onions. Return to hot pan and add garlic, saute 1 to 2 minutes, or until garlic is fragrant. Add brown gravy mix and water. Mix thoroughly.
1 clove garlic, minced 1 (15 ounce) can Italian-style diced tomatoes 6 -8 cups water 4 beef bouillon cubes 3 carrots, chopped 3 celery ribs, chopped 3 potatoes, cubed 1 cup dry small shell pasta (such as ditallini) 1 cup milk 3 tablespoons flour 8 ounces Velveeta cheese, cubed directions
Instructions. Begin by preheating the oven to 350 degrees Fahrenheit. In a skillet, begin to brown the ground beef. Halfway through browning, add the chopped onion. When the beef is completely browned and the onions are softened, drain the grease, and add the salt, pepper, garlic, and rosemary.
Ground Beef: You can use whatever cut of ground beef you typically buy.I choose to use ground chuck (or 80/20 ground beef) for this recipe, but a leaner type would also be completely fine. Potatoes: Regular white potatoes work wonderfully in this recipe. Peel them and slice them thinly with a sharp knife or a mandoline.; Cream of Mushroom Soup: I love the flavor of cream of mushroom with.
MattOlay V-H. Stretch ground beef into a few more servings with black beans so you can spend your weekly grocery budget wisely. This recipe only requires five ingredients (one of them is water) so you can use this frequently for tacos, nachos, burritos, taco salad, and more. 20 of 29.
Remove the pot, drain the grease, and return the pot to the Instant Pot. Add the broth, water, and vegetables. Close the pot and set the cook time for 10 minutes. Let the pressure release naturally for five to ten minutes, then release remaining pressure. While the pressure releases, melt the butter in a sauce pan on the stove.
One-Skillet Pastitsio. View Recipe. Pastitsio is a classic Greek baked pasta dish made with ground beef and bechamel. Our version has all the flavors and the comforting feel of the classic, but is made in one skillet (less cleanup!) and is healthier for you, using whole-grain pasta, lean meat and low-fat dairy. 10 of 11.
Cheesy Hamburger Soup Such an easy soup that you can make on the stove or in the crockpot! We love making this on a cold night and adding in the shredded hash browns is SO GOOD! I like to mix it up and add on mushrooms every once in a while! Let's get started! Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Ingredients
Stir and cook for 2 minutes to cook out the raw flour taste. Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft. Meanwhile, slice the sourdough bread and butter one side of each slice.
Instructions. Place the chicken broth, potatoes, onion, carrot and garlic in a 5 quart slow cooker. Season to taste with salt and pepper. Set the temperature to low and cook for 3-4 hours, until the vegetables are all soft. Cook the ground beef over medium-high heat in a skillet, breaking it up as it cooks.
Stir in beef and 2 cups of milk. In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup. Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.) Reduce heat; add cheese and stir until completely melted.
Step One - Start by cooking and crumbling your ground beef in a large pot. Drain fat and return to stove top. Add onions and carrots and allow to cook for 4-5 minutes until tender. Step Two - Add all seasoning to the cooked beef and tender veggies. Add in elbow macaroni then chicken broth.
1 large onion, diced. salt and pepper to taste. 1 (15 oz.) can sliced carrots, drained (optional) 1 (15 oz.) can green beans, drained (optional) Brown and drain ground beef. Add to Crock-Pot. Add potatoes, soup, salt and pepper, onion plus any other vegetables you desire. Cook on HIGH for 5 to 7 hours or until potatoes are tender.
How To Make Our Best Cheeseburger Soup Recipe: Grab your large saucepan and add in the ground beef and brown it until it is no longer pink. The drain the grease from the pan and set the meat aside in a small bowl for later. In the same saucepan, melt 1 tablespoon of butter over medium heat.
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