Best 20 Cheeseburger Soup Recipes

CHEESEBURGER SOUP

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.

BACON CHEESEBURGER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

BEST EVER CHEESEBURGER SOUP

Steps:

• Season and brown meat to taste.
• Drain and put into a Dutch oven.
• Add onion, carrots, basil, parsley, broth, and potatoes.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Mix and melt butter and flour until bubbly.
• Add to soup mixture; cook and stir for 2 minutes.
• Reduce heat to low, add cheese, milk, salt and pepper.
• Cook until cheese melts.
• Remove from heat; blend in sour cream.

CHEESEBURGER PARADISE SOUP

Steps:

• In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

BIG BATCH CHEESEBURGER SOUP

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.

CREAMY CHEESEBURGER POTATO SOUP

Steps:

• In soup pot, cook and break up ground beef.
• Add onion,basil and beef broth.
• Bring to a boil.
• Add potatoes and green pepper.
• Cover and simmer 12 minutes.
• Bring back to a boil.
• In saucepan, melt butter and stir in flour.
• Cook 2 minutes.
• Add to soup, stirring.
• Reduce heat to low again and add cheese, cream and pepper.
• Stir until cheese melts.
• Serve.

KETO BACON CHEESEBURGER SOUP

Steps:

• Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
• Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned, about 5 minutes. Flip and cook other side, about 5 minutes more. Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces.
• Reduce heat to low; cook and stir until cream cheese is melted, about 3 minutes. Cover and cook soup for 25 minutes more.
• Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.

SPICY CHEESEBURGER SOUP

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.

CHEESEBURGER VEGETABLE SOUP

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
• Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

CHEESEBURGER AND PICKLE SOUP

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat and set beef aside.
• Reduce heat to medium and cook onion until browned, 4 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef, ketchup, and mustard. Cook, stirring frequently, for 1 minute more. Add stock and simmer, stirring occasionally, for 10 to 15 minutes.
• Melt butter in a separate pot. Slowly add in Cheddar cheese, stirring constantly, until sauce is melted and smooth, 4 to 5 minutes. Slowly pour cheese sauce into the soup, stirring constantly to combine. Season with cayenne pepper and simmer over medium-low heat for 10 to 15 minutes.
• Add pickles and juice. Stir and season with salt and pepper. Add more stock for a soupier consistency, or simmer a little longer for a thicker one. Remove from heat.

CHEESEBURGER MAC SOUP

Steps:

• In 4-quart Dutch oven or saucepan, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• Stir in sauce mix (from Hamburger Helper™ box), tomatoes, milk, water, ketchup and mustard. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta (from Hamburger Helper™ box) and cheese. Cover; cook 15 minutes longer, stirring occasionally or until thoroughly heated. Top with pickles.

LOW CARB CHEESEBURGER SOUP

Steps:

• Brown the hamburger in a Dutch Oven, then drain the meat and set aside.
• Brown the bacon, in the same Dutch Oven, drain it, and then return both the bacon and hamburger to the pot. Add the celery, onions, and carrots. Saute until the vegetables are just tender.
• Add basil, broth, broccoli, cauliflower and cook until vegetable are just tender.
• Then add the cheese, heavy cream, pepper, and salt and stir until the cheese melts.
• Turn off heat and add the sour cream.

BACON CHEESEBURGER SOUP ( PAULA DEEN )

Steps:

• In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
• Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
• Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
• Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.

PASTA CHEESEBURGER SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, soups and relish. Bring to a boil. Reduce heat; add pasta. Cook, uncovered for 15-20 minutes or until pasta is tender stirring occasionally. Drizzle each serving with ketchup and mustard.

WEIGHT WATCHERS SLOW-COOKER CHEESEBURGER SOUP

Steps:

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
• Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
• Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
• Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
• Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
• Cover slow cooker and cook on low setting for 2 hours.
• Serve soup topped with crumbled chips.
• Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
• Note: If the soup cooks too long, the cheese could separate.
• If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
• Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

CHEESEBURGER SOUP WITH RICE

Steps:

• In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. , Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.

BACON MUSHROOM SWISS CHEESEBURGER SOUP

Steps:

• Heat oven to 400°F.
• In 5-quart Dutch oven, cook beef, onion and garlic over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is no longer pink. Add mushrooms; cook, stirring occasionally, 4 to 6 minutes longer or until mushrooms are tender and brown. Stir in broth, tomatoes, grill seasoning, salt and pepper. Heat to boiling; reduce heat. Cook uncovered 10 minutes, stirring occasionally.
• Meanwhile, split burger buns in half, and place cut sides up on ungreased cookie sheet. In small bowl, mix mayonnaise and garlic powder. Spread 1/2 teaspoon mayonnaise mixture on each bun. Toast buns in oven 5 to 7 minutes or until light golden brown and crisp.
• Serve soup topped with toasted bun, bacon and Swiss cheese.

"BACON CHEESEBURGER AND FRIES" SOUP

Steps:

• In a large skillet, cook bacon. Drain. Crumble. Set aside in a medium bowl. Do not discard grease from skillet.
• In same skillet with bacon grease brown beef, onion, celery, garlic powder and pepper. Remove with slotted spoon to bowl with bacon. Be sure to remove all solids from skillet, leaving fat. Add tomatoes to the beef mixture.
• Peel potatoes and cut into 1/2" dice. When fat in skillet is very hot again, fry potato cubes on all sides until well browned. Drain. Remove to bowl with bacon and beef. (You are done with the skillet, now!).
• In soup pot, melt butter and add flour. Whisk for 1 minute to cook flour.
• Add chicken broth and half-and-half. Cook, whisking constantly, until you see the first signs of thickening.
• Begin adding grated cheeses, a little at a time, whisking constantly, until soup is bubbling, creamy and thick. Remove from heat. Add parsley, mustard and relish. Stir well.
• Add bowl of bacon and beef mixture and potatoes. Stir. Cover and let stand 5 minutes.

MEXICAN CHEESEBURGER SOUP

Steps:

• In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
• Return the cooked beef mixture to the pot.
• Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
• Bring to a gentle simmer and simmer for about 10 minutes.
• Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.

SPICY CHEESEBURGER SOUP

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).