Slow Cooker Cheeseburger Soup from Taste of Home
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 soup is a huge hit and makes enough for a crowd.
Equipment
Ingredients
- 1 pounds ground beef
- ¾ cups onion chopped
- ¾ cups Carrots shredded
- ¾ cups celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 cloves garlic
- 3 tablespoons butter
- 3 cups chicken broth
- 4 cups Yukon Gold potatoes peeled, diced
- ¼ cups all-purpose flour
- 12 ounces Mexican-style Velveeta
- 1½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cream cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat; remove cooked beef from pan, drain, and add to slow cooker.
- Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes into the slow cooker. Press garlic into crock.
- Cook soup on low for 6-8 hours or on high for 3-4 hours, or until potatoes and veggies are tender.
- 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; cook and stir for 3-5 minutes or until bubbly. Add salt, pepper, milk, and cream cheese and mix well.
- Add roux to soup. Add roux and cheese to the soup. Turn slow cooker to high and cook for an additional 30 minutes, stirring a few times until the cheese melts.
- Serve with optional toppings immediately.
Nutrition
Calories: 431kcal | Carbohydrates: 32g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1339mg | Potassium: 981mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2721IU | Vitamin C: 29mg | Calcium: 350mg | Iron: 3mg
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