Slow Cooker Cheeseburger Soup from Taste of Home
Slow cooker cheeseburger soup, originally from Taste of Home, is a rich and creamy, cheesy soup made with ground beef, potatoes, onions, and carrots in a Velveeta base with a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.
Ingredients
- 1 pounds ground beef
- ¾ cups onion (chopped)
- ¾ cups Carrots (shredded)
- ¾ cups celery (diced)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 cloves garlic
- 3 tablespoons butter
- 3 cups chicken broth
- 4 cups potatoes (peeled, diced)
- ¼ cups all-purpose flour
- 12 ounces Mexican-style Velveeta
- 1½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons cream cheese
Directions
- 1
Brown the ground beef in a large skillet over medium-high heat; remove cooked beef from pan, drain, and add to slow cooker.
- 2
Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes into the slow cooker. Press garlic into crock.
- 3
Cook soup on low for 6-8 hours or on low for 3-4 hours, or until potatoes and veggies are tender.
- 4
About an hour before you intend to serve the cheeseburger soup, make a roux in a small skillet by melting 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add salt, pepper, milk, and cream cheese and mix well.
- 5
Add roux to soup. Add roux and cheese to the soup. Turn slow cooker to high and cook for an additional 30 minutes, stirring a few times until the cheese melts.
- 6
Serve with optional toppings immediately.