Let your crockpot do the work! Enjoy this Slow Cooker Creamy Cheeseburger Soup with a crusty loaf of bread! Add toppings of choice for a comforting dinner.
All of the flavors of your favorite cheeseburgers, but in a fantastic crockpot soup, this Slow Cooker Cheeseburger Soup is filled with ground beef, lots of veggies all in a creamy, cheesy soup.
Crock Pot Cheeseburger Soup is a creamy and cheesy soup loaded with potatoes, ground beef, carrots and more. This cheeseburger soup is a family-favorite!
Crockpot Cheeseburger Soup is a delicious, cheesy and creamy dish filled with flavorful ground beef and potatoes. It is a tasty and comfort food at its best, and will quickly be a family favorite!
Slow Cooker Cheeseburger Soup is a simple and delicious comfort food that is topped with crispy tater tots or Texas toast croutons for a winning meal! This tasty dish will soon be a family favorite!
INGREDIENTS:
- 1 pound lean ground beef
- 1 (16 oz.) package velveeta, cubed
- 1 yellow onion, finely chopped
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
INGREDIENTS:
- 1 pound lean ground beef
- 1 (16 oz.) package velveeta, cubed
- 1 yellow onion, finely chopped
- 1 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 4 small potatoes, peeled and diced
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Kosher salt and freshly ground pepper, to taste
- Bacon bits
- Cheddar cheese, grated
PREPARATION:
- Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned.
- Season generously with salt and pepper and garlic powder.
- Drain fat, then wipe out skillet with a paper towel.
- Melt butter in skillet, then whisk in flour.
- Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk.
- Season with salt and pepper, then remove from heat and refrigerate until ready to use.
- Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth.
- Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.
- Stir in refrigerated roux mixture, then add in cubed velveeta.
- Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.
- Serve hot, topped with cheese and bacon bits.
Enjoy!
From: 12 tomatoes.