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SLOW COOKER CHEESEBURGER SOUP

Slow cooker cheeseburger soup, originally from Taste of Home, is a rich and creamy, cheesy soup made with ground beef, potatoes, onions, and carrots in a Velveeta base with a mildly spicy kick. 

This Crock Pot or slow cooker soup is a huge hit and makes enough for a crowd.

INGREDIENTS

Ground beef Onions Carrots Celery Potatoes Broth Butter Flour Milk Mexican-style Velveeta Cream cheese Herbs & spices

Medium Brush Stroke
Medium Brush Stroke

Brown the ground beef in a large skillet over medium-high heat.

1

Medium Brush Stroke

Add onion, carrots, celery, basil, and parsley flakes to the Crockpot.

2

Medium Brush Stroke

Add the potatoes and broth into the slow cooker. Press garlic into crock.

3

Medium Brush Stroke

Cook soup on low for 6-8 hours or on low for 3-4 hours, or until potatoes and veggies are tender.

4

Medium Brush Stroke

About an hour before you intend to serve the cheeseburger soup, make a roux in a small skillet by melting 3 tablespoons butter. Add flour.

5

Medium Brush Stroke

Add salt, pepper, milk, and cream cheese and mix well.

6

Medium Brush Stroke

Add roux to the soup and mix well.

7

Medium Brush Stroke

Add cheese to the soup. Turn slow cooker to high and cook for an additional 30 minutes, stirring a few times until the cheese melts.

8

Swipe up to get the full recipe!