Updated Slow Cooker Cheeseburger Soup

Updated Slow Cooker Cheeseburger Soup

from 12tomatoes.com

Sometimes you just need a thick and creamy, indulgent soup that will warm and fill you up. Chicken noodle is great and comforting and all that, but that’s not what today’s soup is about; we’re looking for decadence and tons of flavor. Which is how this ridiculously addictive slow cooker cheeseburger soup came about. Now, […]

Ingredients

  • 1 pound lean ground beef
  • 1 (16 oz.) package velveeta, 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
  • kosher salt and freshly ground pepper, to taste
  • bacon bits
  • cheddar cheese, grated

Directions

  1. 1

    Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.

  2. 2

    Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

  3. 3

    Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.

  4. 4

    Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.

  5. 5

    Serve hot, topped with cheese and bacon bits. Enjoy!