Crock Pot Cheeseburger Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 hrs 20 mins
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Total Time
5 hrs 40 mins
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Servings
6 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Cheeseburger Soup
Description
This Crock Pot Cheeseburger Soup starts with cooking diced potatoes, onion, carrot, and garlic in chicken broth in a slow cooker until tender. Separately, ground beef is browned and combined with all-purpose flour and milk, then added back into the slow cooker. Cubed Velveeta cheese is stirred in and melted to create a creamy, cheesy base thickened by the flour. The soup simmers further, melding the flavors and textures into a thick and satisfying dish reminiscent of cheeseburger flavors.
Flavored with ketchup, mustard, and topped with diced pickles and shredded cheddar, the soup mimics the components of a cheeseburger while providing a warm, thick soup with tender chunks of potato and beef throughout. It is commonly served in bread bowls to provide a hearty and filling meal experience, integrating soft vegetables with the richness of melted processed cheese and ground meat.
This soup is ideal for cooler weather or when a filling, hearty meal with simple ingredients is desired. The convenient slow cooker method allows for unattended cooking, and leftovers can be reheated gently to maintain the soup's creamy texture. Add toppings such as pickles, ketchup, and mustard according to taste preferences at serving.
Ingredients
- 3 cups chicken broth
- 2 cups potato peeled and diced
- 1 cup onion diced
- 1/2 cup carrot diced
- 2 cloves garlic minced
- salt
- black pepper
- 1 lb ground beef
- 1/4 cup all-purpose flour
- 1 cup milk 2%
- 1 lb processed cheese aka Velveeta
- cheddar cheese toppers, shredded, diced
- pickle
- ketchup
- mustard
Instructions
- Place the chicken broth, potatoes, onion, carrot and garlic in a 5 quart slow cooker. Season to taste with salt and pepper. Set the temperature to low and cook for 3-4 hours, until the vegetables are all soft.
- Cook the ground beef over medium-high heat in a skillet, breaking it up as it cooks. Once it has cooked through, sprinkle the flour over the beef and stir to combine. Pour in the 1 cup of milk and stir. Let the mixture cook until it thickens slightly.
- Pour the ground beef mixture into the slow cooker. Cube the cheese, then add the cheese to the soup and stir to combine. Allow the soup to cook for another hour, stirring once or twice, until the cheese is melted.
- Serve the soup hot in a bread bowl, topped with diced pickles and ketchup and mustard, if desired.
Notes
- Nutrition counts provided exclude toppings like pickles and the bread bowl, so adjust accordingly if serving with these.
- Slow cooking the vegetables until tender ensures a soft texture that blends well with the creamy, cheesy base.
- To thicken the soup properly, make sure to sprinkle the flour over cooked beef evenly before adding milk and stirring.
- Velveeta processed cheese gives the soup a smooth melt; substitute with a similar processed cheese product if preferred.
- Serve hot shortly after cooking for best creamy texture and flavor, reheating gently as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 482kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 96mg | 32% |
| Sodium | 1134mg | 47% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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