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Crock Pot Cheeseburger Soup Recipe

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3.9 from 1 review

Hearty and comforting Crock Pot Cheeseburger Soup featuring tender potatoes, vegetables, ground beef, and a creamy cheesy broth, slow-cooked to perfection for an easy, flavorful meal.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Broth

  • 4 small russet potatoes, peeled and diced
  • 1 small white or yellow onion, chopped
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth

Main Protein and Dairy

  • 1 pound lean ground beef
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (2%)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (16 ounces) Velveeta processed cheese, cubed (OR 2 cups shredded cheddar cheese)

Instructions

  1. Prepare Vegetables: Place potatoes, chopped onions, shredded carrots, diced celery, dried basil, and dried parsley in a large crock pot. Pour chicken broth over the vegetables, cover with the lid, and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, until potatoes are tender.
  2. Cook Ground Beef: About 45 minutes before serving, cook and crumble the ground beef in a large skillet over medium-high heat. Drain any excess grease, then add the cooked beef into the crock pot with the vegetables.
  3. Make Roux and Milk Mixture: Carefully wipe the hot skillet clean with a paper towel, then add butter. Once melted, whisk in the flour and cook until golden brown and bubbly, about 1 minute. Gradually whisk in the milk, salt, and pepper until smooth. Pour this mixture into the crock pot and stir well to combine all ingredients.
  4. Add Cheese and Finish Cooking: Add the cubed Velveeta cheese or shredded cheddar cheese to the crock pot. Stir again, cover with the lid, and cook for another 20 minutes or until the cheese is fully melted. Serve the soup warm and enjoy!

Notes

  • You can substitute Velveeta with shredded cheddar cheese for a sharper flavor.
  • If you prefer a thicker soup, add a little more flour while making the roux.
  • For a lower-fat version, use lean ground turkey instead of beef and skim milk instead of 2% milk.
  • This soup reheats well and tastes even better the next day.
  • Be sure to stir occasionally during the last cooking stages to prevent cheese from sticking to the crock pot.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://monicarecipes.com/crock-pot-cheeseburger-soup-recipe/