Crock Pot Cheeseburger Soup
User Reviews
5
Crock Pot Cheeseburger Soup
Description
The soup brings together small diced russet potatoes, shredded carrots, diced celery, and chopped onion simmered in chicken broth with dried basil and parsley. Ground beef is cooked and added mid-way, providing meaty flavor and texture. A roux made from butter and flour thickens the milk-based broth, and cheese melts in to create a creamy consistency characteristic of cheeseburger-inspired soups.
The dish has a combination of tender vegetables and savory beef in a slightly thickened, cheesy broth. It is ideal served warm as a satisfying main course, especially during cooler weather. The flavors balance the richness of cheese and beef with the earthiness of root vegetables and herbs.
Nutrition information indicates reasonable serving sizes with substantial protein and moderate carbohydrates. The soup is prepared mostly in the crock pot for convenient slow cooking and finishing with cheese melting before serving.
Ingredients
- 4 russet potatoes peeled and diced, small
- 1 small white onion chopped, or yellow onion
- 1 cup carrot shredded
- 1/2 cup celery diced
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 3 cups chicken broth
- 1 pound ground beef lean
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 cups milk I use 2%
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (16 ounces) processed cheese OR 2 cups shredded cheddar cheese, Velveeta brand, cubed
Instructions
- Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
- About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot.
- Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour this mixture into the crock pot and stir to combine everything.
- Add the cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. Serve warm and enjoy!
Notes
- One serving provides about 522 calories with balanced protein and fats from beef and cheese.
- The soup serves six and combines slow-cooked vegetables with browned ground beef added later to maintain texture.
- Processed cheese or cubed Velveeta can be used to achieve the creamy melted cheese effect.
User Reviews
Overall Rating
5
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