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SLOW COOKER
CHEESEBURGER SOUP
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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.
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This Crock Pot or slow cooker soup is a huge hit and makes enough for a crowd.
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INGREDIENTS
Ground beef
Onions
Carrots
Celery
Potatoes
Broth
Butter
Flour
Milk
Mexican-style Velveeta
Cream cheese
Herbs & spices
Medium Brush Stroke
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Brown the ground beef in a large skillet over medium-high heat.
1
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Add onion, carrots, celery, basil, and parsley flakes to the Crockpot.
2
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Add the potatoes and broth into the slow cooker. Press garlic into crock.
3
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Cook soup on low for 6-8 hours or on low for 3-4 hours, or until potatoes and veggies are tender.
4
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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
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Add salt, pepper, milk, and cream cheese and mix well.
6
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Add roux to the soup and mix well.
7
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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
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