There's nothing quite like the comfort of a warm bowl of soup, especially on a chilly evening. And when that soup is a Slow Cooker Cheeseburger Soup, you know you're in for a treat. The creamy, cheesy broth mixed with hearty beef and veggies makes this soup a crowd-pleaser, perfect for feeding a hungry family or a group of friends. Here's my story of making this delicious soup.
As I looked out of my kitchen window at the gray sky, I knew I wanted something warm and comforting for dinner. That's when I remembered a recipe for Slow Cooker Cheeseburger Soup that a friend had shared with me. I quickly gathered all the ingredients I needed and started cooking.
As I chopped the onions and carrots, the aroma of sizzling beef filled my kitchen. I added in the broth, milk, and spices, and let the slow cooker work its magic. After a few hours of simmering, the soup was ready. I topped it with some shredded cheese and a dollop of sour cream, and couldn't resist taking a quick taste.
The first spoonful was heavenly. The creamy broth was the perfect complement to the savory beef and veggies. And the cheese melted in my mouth, adding a delicious layer of flavor. I knew I had found my new go-to soup recipe.
Ingredients:
- 1 pound ground beef
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups shredded cheddar cheese
- ½ cup milk
- Salt and pepper to taste
How To Make it:
Brown the ground beef in a skillet over medium heat, then drain any excess fat.
Add the cooked beef, onion, carrots, celery, chicken broth, garlic powder, basil, and parsley to the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Add the shredded cheese and milk to the slow cooker and stir until the cheese is melted.
Season with salt and pepper to taste.
How to store it:
If you have leftovers, let the soup cool to room temperature and then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
How to refrigerate it:
To refrigerate the soup, let it cool to room temperature and then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
How to reheat:
To reheat the soup, simply microwave it in a microwave-safe container or reheat it on the stovetop in a pot over low heat. Stir occasionally until the soup is heated through.
Slow Cooker Cheeseburger Soup
Ingredients
- 1 large russet potato, peeled & diced
- 1 medium yellow onion, diced
- 1 cup carrots, julienned (or diced)
- ½ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups or 1 quart chicken broth
- 1 pound ground beef
- Salt/Pepper, to taste
- 3 Tablespoons unsalted butter
- ¼ cup flour
- 2 cups whole milk
- 1 16 oz. package Velveeta cheese
Instructions
- Add the potatoes, onions, carrots, celery, dried basil and parsley to the crock pot and pour the chicken broth over it. Cover, and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
- When you’re about 45 minutes away from serving, cook and crumble the ground beef in a large skillet on medium-high heat. Add in the salt and pepper.
- Transfer the ground beef to the crock pot and remove any excess grease from the skillet.
- In the same skillet, melt the butter, then whisk in the flour. Continue to whisk for about 1 minute, until it’s a bubbly golden-brown roux.
- Microwave the milk for about 25 seconds, it’s best to add warm milk to the roux as opposed to it being cold right out of the fridge. Once heated, slowly pour the milk into the butter/flour mixture and whisk until combined.
- Add the milk mixture to the crock pot, and stir to combine.
- Add the cheese to the crock pot and stir again. Cover, and heat for about 30 additional minutes.
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