Slow Cooker Cheeseburger Soup
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8
-
Calories
479 kcal
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Course
Soup
Slow Cooker Cheeseburger Soup
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Slow Cooker Cheeseburger Soup - A decadent dish that's like eating a loaded cheeseburger, but in soup form! Ground beef, bacon, cheese, and an array of vegetables give fantastic depth of flavor. SO EASY because your slow cooker does ALL the work! A guaranteed family favorite especially when it's chilly.
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Ingredients
- 3 cups chicken broth I use no salt added or low sodium varieties
- ¼ cup all-purpose flour
- 1 pound lean ground beef cooked and drained
- 1 medium white or yellow onion finely diced
- 1 pound potatoes peeled and diced into 1/2-inch cubes* (See Notes)
- 1 cup carrots shredded
- 1 Jalapeño seeded and very finely diced, optional** (See Notes)
- 3 to 5 cloves garlic finely minced
- 4 tablespoons unsalted butter diced
- 1 ½ cups milk 2% or whole recommended
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika regular paprika may be substituted
- 12 ounces Velveeta cheese cubed
- ½ cup sour cream
- 4 lices Bacon cooked and crumbled
- Salt and freshly ground black pepper to taste
Instructions
- To a large measuring cup or bowl, combine the broth, flour, stir to combine; set aside.
- To a 7 to 8-quart slow cooker, add all remaining ingredients (except the Velveeta, sour cream, bacon, salt and pepper).
- Evenly pour the broth and flour mixture over all the ingredients and stir to combine.
- Cover with the lid and cook on high power for about 3 hours, or on low for about 5 hours. Soup is ready when the potatoes are fork-tender and cooked through. Tip - Taste a couple when checking for doneness, just to make sure.
- Add the Velveeta, stir to combine, cover with the lid, and allow the cheese to melt.
- When melted, add the sour cream, bacon, and stir to combine.
- Add the salt and pepper, to taste. Tip - If the soup tastes at all flat or like something's missing, it likely needs more salt so don't be shy adding it.
- Serve immediately (as a bonus with fries, waffle fries, or garlic bread). Soup will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Tips - Anytime you’re freezing, thawing, or reheating anything with dairy, be careful not to reheat too rapidly or make it overly hot.These actions can cause the soup to “break” and while the taste isn’t affected, it’s not aesthetically pleasing at all so don’t be overzealous when reheating.
Notes
- *As far as potatoes go, I prefer using peeled Yukon Gold or red potatoes. You want a waxier potato that will hold its shape rather than a starchier potato like a Russet which are best for baked potatoes. Make sure to keep potatoes in small, bite-sized pieces about 1/2-inch cubed. This will ensure that the soup cooks through in the cooking time estimates provided. It’s the potatoes that will hold things up if they’re diced too large.
- **The jalapeno keeps the soup from not tasting bland which I why I recommend using it. However, if you are making this for kids or a group that doesn’t want any heat, omit it. For those wanting more of a kick, keep the seeds in the jalapeno, use a serrano chile pepper instead (much hotter than jalapeno), and/or a few shakes of cayenne pepper will all make it spicier with ease.
Nutrition Information
Show Details
Serving
1
Calories
479kcal
(24%)
Carbohydrates
27g
(9%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
7g
Cholesterol
119mg
(40%)
Sodium
1235mg
(51%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 479kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 119mg | 40% |
| Sodium | 1235mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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