Cheeseburger Soup Recipe (2024)

FAQs

Which potatoes are best for soup? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Go low and slow.

When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won't incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.

How many calories are in a cup of hamburger soup. There are about 150-220 calories in a cup or serving of hamburger soup depending on the ingredients used to make the soup.

Now that your potatoes are perfectly boiled, it's time to add them to your soup base. Whether you have a creamy or chunky potato soup recipe, gently stir the boiled potatoes into your prepared soup mixture and simmer for a few minutes to let the flavors meld together.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

The answer is yes. It only works well if you do it carefully, though. Before you dump a block of cream cheese into your soup pot, there is an important step to follow first to ensure your finished product doesn't end up a clumpy, lumpy mess.

Vegetable soup calories depend on the ingredients, but homemade veggie soup can have as few as 60 calories per cup. Homemade veggie soup tends to have fewer calories and less sodium than store-bought or restaurant vegetable soup.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Why is my cheddar cheese not melting in my soup? ›

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess.

Soup. Though soup is often dismissed as little more than a light and simple side dish, it can be very satisfying. The brand and type of soup may vary in nutritional content, but a 1/2-cup serving of condensed chicken noodle soup from a can contains about 60 calories and 3 grams of protein ( 7 ).

Here's the nutritional breakdown for 1 cup of this hearty soup: With ham and chicken broth. 175 calories, 2g fat, 381mg sodium, 27.4g carbs, 6.8g fiber, 3.8g sugars, 11.8g protein.

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

We use Yukon gold potatoes to make potato soup. The potatoes are buttery and rich in flavor and have a medium starch content. Choose potatoes that are heavy, firm, and unblemished. If you don't have Yukon gold potatoes, Russet or red potatoes will work.

Yukon Gold Potatoes - I love the creamy texture of Yukon Golds and they work well for this recipe because they have a thin skin and lower starch level so you don't have to peel them and they don't get gluey when blended. You could also use baby red potatoes for this potato soup without peeling them.

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature.