Cheeseburger Soup Recipe Cart Cook the beef: brown the ground beef in 3 quart saucepan. drain and set aside. 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. Stir in basil and parsley. add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes. dotdash meredith food studios. melt remaining 3 tablespoons butter in a small saucepan over medium heat. add flour and whisk until smooth, about 1 minute.
Crockpot Cheeseburger Soup Recipe Melt 1 tablespoon of butter in the same pot. add the carrots, celery, onions, dried basil, and dried parsley. stir and saute for about 10 minutes. the vegetables should be tender. add the potatoes, ground beef, and chicken broth to the pot. bring the soup to a boil, reduce the heat, and cover it with a lid. 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. Simmer: add in chicken stock or broth and stir. bring to a boil over high heat, then reduce heat to medium low, cover with lid, and cook 15 20 minutes or until the potatoes are fork tender (easily pierced with a fork). cream sauce: meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. 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. if desired, serve with onion rings and green onions.
Extra Creamy Slow Cooker Cheeseburger Soup вђ 12 Tomatoes Simmer: add in chicken stock or broth and stir. bring to a boil over high heat, then reduce heat to medium low, cover with lid, and cook 15 20 minutes or until the potatoes are fork tender (easily pierced with a fork). cream sauce: meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. 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. if desired, serve with onion rings and green onions. Bring to a boil, then reduce to a simmer. add the cooked ground beef back to the soup. cover partially and simmer for 10 15 minutes. peel the potatoes and cut them into bite sized cubes. add to the soup and stir to combine. cover partially and simmer for 15 20 minutes, or until the potatoes are fork tender. Add broth, potatoes and parsley into pot. bring broth to a boil, and then reduce to a simmer and cook 12 minutes, or until potatoes are soft and fork tender. in a small saucepan melt remaining 3 tablespoons of butter over medium heat. whisk in flour and mix until combined.
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