Cheeseburger Soup Heaven
Hungry for a warm, satisfying meal bursting with taste? Look no further than this extra creamy slow cooker cheeseburger soup! This dish is a delightful fusion of classic cheeseburger goodness and the cozy warmth of a slow-cooked soup. Imagine tender chunks of beef, soft potatoes, and vibrant vegetables bathed in a rich, velvety broth, all topped with crispy bacon bits and melted cheddar cheese. This soup is not only incredibly satisfying but also incredibly easy to prepare. Simply toss the ingredients into your slow cooker, let it work its magic, and come home to a bowl of pure comfort. It's the perfect dish for a chilly evening or a cozy weekend brunch.
Course: Main Course Prep Time: 30 minutes Cook Time: 6-7 hours or 3-4 hours Total Time: 6-11 hours Servings: 6-8
Ingredients
- 1 pound lean ground beef
- 1 (16 oz.) package Velveeta cheese, 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
- Add kosher salt and freshly ground pepper as desired.
- Bacon bits, for garnish
- Cheddar cheese, grated, for garnish
Instructions
- Brown the beef: Brown the ground beef in a large skillet over high heat, breaking it up with a spoon. Liberally season with salt, pepper, and garlic powder. Drain any excess grease.
- Make the roux: Wipe out the skillet with a paper towel. Melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, or until the roux turns a golden brown color. Gradually whisk in the whole milk, stirring constantly until the mixture is smooth and thickened. Season with salt and pepper. Set aside to cool.
- Combine ingredients: Transfer the browned beef, onion, carrots, celery, and potatoes to a slow cooker. Pour in the chicken broth and season with basil and parsley. Stir to combine.
- Slow cook: Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, or until the potatoes are tender.
- Add cheese and cream: Stir in the cooled roux mixture and the cubed Velveeta cheese into the slow cooker. Cover and cook for an additional 30 minutes, or until the cheese is melted and the soup has thickened.
- Serve: Ladle the soup into bowls and top with bacon bits and grated cheddar cheese. Serve immediately.
Tips
- For a richer flavor, use bone broth instead of chicken broth.
- Sprinkle with a pinch of red pepper flakes for some spice.
- For a thicker soup, increase the amount of roux.
- To make this soup vegetarian, substitute the ground beef with plant-based ground beef or lentils.
- Serve with crusty bread or crackers for dipping.
- For a healthier option, use low-fat or skim milk.
- To make this soup ahead of time, assemble the ingredients in the slow cooker and store it in the refrigerator overnight. Cook as directed the next day.
By following these guidelines, you can create a delicious and satisfying extra creamy slow cooker cheeseburger soup that will impress your family and friends. Enjoy!
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