Description
This Crock Pot Cheeseburger Soup is a comforting, hearty dish perfect for busy days when you want a delicious, hands-off meal. Loaded with tender potatoes, fresh vegetables, lean ground beef, and creamy melted cheese, this soup combines classic cheeseburger flavors with the ease of slow cooker preparation. It’s an ideal cozy dinner for the whole family, offering rich flavor and convenience all in one pot.
Ingredients
Scale
Vegetables and Herbs
- 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
Liquids and Broth
- 3 cups chicken broth
- 2 cups milk (2% recommended)
Proteins and Dairy
- 1 pound lean ground beef
- 1 package (16 ounces) Velveeta processed cheese, cubed (OR 2 cups shredded cheddar cheese)
- 3 tablespoons butter
Other Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare and cook vegetables: Place the peeled and diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley into a large crock pot. Pour the 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 the potatoes are tender.
- Cook the ground beef: About 45 minutes before serving, heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it cooks until browned and fully cooked. Drain any excess grease, then transfer the cooked ground beef to the crock pot with the vegetables.
- Make the roux and milk mixture: Carefully wipe out the hot skillet with a paper towel, then add the butter. Once melted, whisk in the flour and cook for about 1 minute until golden brown and bubbly. Gradually whisk in the milk, salt, and black pepper. Pour this mixture into the crock pot and stir well to combine all ingredients evenly.
- 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 on low until the cheese is completely melted and the soup is creamy and hot. Serve warm and enjoy your hearty cheeseburger soup!
Notes
- You can substitute Velveeta with shredded cheddar cheese for a more natural cheese flavor.
- Adjust the thickness by adding more or less milk depending on your preferred soup consistency.
- For a lower-fat version, use lean ground beef and low-fat milk.
- This soup can be made vegetarian by omitting the ground beef and using vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
