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Indulge in the ultimate comfort food with our Slow-Cooker Cheeseburger Soup recipe. This delightful dish combines all the flavors of a classic cheeseburger in a warm and creamy soup. Made with lean ground beef, velvety cheese, and a medley of vegetables, this recipe is a surefire hit for any occasion. Get ready to savor every spoonful and experience the irresistible charm of this cheesy delight!
In our household, Slow-Cooker Cheeseburger Soup has become a beloved family favorite. I still remember the first time I made it for my husband and kids— the aroma filled the house, drawing everyone into the kitchen with anticipation. As they took their first spoonful, their faces lit up with delight. Since then, this soup has become a regular feature on our menu, bringing us together around the dinner table and creating cherished memories. The combination of flavors, the creamy texture, and the comforting warmth make this soup a true winner for us.
Why This Cheesy Wonder?
- A Cheese Lover’s Dream: The star of this recipe is the velvety Velveeta cheese, which adds a rich and creamy texture to the soup. Every spoonful is a burst of cheese-filled bliss!
- Hearty and Satisfying: Packed with lean ground beef, potatoes, carrots, and celery, this soup is a complete meal on its own. It’s the perfect choice for those looking for a satisfying and filling dish.
- Effortless Cooking: With the convenience of a slow cooker, this recipe requires minimal hands-on time. Simply combine the ingredients, let them simmer, and enjoy a delicious, homemade meal without the fuss.
- Versatility: While this soup is a delight on its own, you can also customize it to suit your taste. Add your favorite toppings such as bacon bits and grated cheddar cheese for an extra flavor boost.
Ingredients:
- 450 grams (1 lb) lean ground beef
- 1 package (454 grams/16 oz) Velveeta cheese, cubed
- 1 medium yellow onion, finely chopped
- 1 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 4 small potatoes, peeled and diced
- 710 ml (3 cups) low-sodium chicken broth
- 480 ml (2 cups) whole milk
- 30 grams (1/4 cup) all-purpose flour
- 56 grams (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, for garnish
- Grated cheddar cheese, for garnish
Directions:
- In a large pan or skillet over medium-high heat, brown the lean ground beef, breaking it up as it cooks. Season generously with salt, pepper, and garlic powder.
- Drain the fat from the cooked ground beef, then use a paper towel to wipe out the skillet. Melt the butter in the skillet, then whisk in the flour. Cook the roux for 2-3 minutes, or until golden brown, then whisk in the whole milk. Season with salt and pepper. Remove from heat and refrigerate until ready to use.
- Place the cooked ground beef, along with the onion, carrot, celery, and potatoes, in the slow cooker. Cover with chicken broth and season with basil and parsley. Cover the slow cooker and cook on high for 3-4 hours, or until the potatoes are tender.
- Stir in the refrigerated roux mixture, then add the cubed Velveeta cheese. Cover the slow cooker again and cook for another 30 minutes, or until the cheese is melted and the soup is thick and smooth.
- Serve the soup hot, topped with grated cheddar cheese and bacon bits for added flavor and visual appeal. Enjoy the cheesy deliciousness!
Notes:
- Feel free to add your favorite toppings and garnishes, such as chopped green onions or diced tomatoes, to customize the soup to your liking.
- If desired, you can substitute ground turkey or chicken for the lean ground beef to suit your dietary preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to maintain the soup’s creamy consistency.
Slow-Cooker Cheeseburger Soup
Indulge in the ultimate comfort food with our Slow-Cooker Cheeseburger Soup recipe. This delightful dish combines all the flavors of a classic cheeseburger in a warm and creamy soup.
Ingredients
- 450 grams 1 lb lean ground beef
- 1 package 454 grams/16 oz Velveeta cheese, cubed
- 1 medium yellow onion finely chopped
- 1 cup carrots finely chopped
- 1/2 cup celery finely chopped
- 4 small potatoes peeled and diced
- 710 ml 3 cups low-sodium chicken broth
- 480 ml 2 cups whole milk
- 30 grams 1/4 cup all-purpose flour
- 56 grams 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 for garnish
- Grated cheddar cheese for garnish
Instructions
- In a large pan or skillet over medium-high heat, brown the lean ground beef, breaking it up as it cooks. Season generously with salt, pepper, and garlic powder.
- Drain the fat from the cooked ground beef, then use a paper towel to wipe out the skillet. Melt the butter in the skillet, then whisk in the flour. Cook the roux for 2-3 minutes, or until golden brown, then whisk in the whole milk. Season with salt and pepper. Remove from heat and refrigerate until ready to use.
- Place the cooked ground beef, along with the onion, carrot, celery, and potatoes, in the slow cooker. Cover with chicken broth and season with basil and parsley. Cover the slow cooker and cook on high for 3-4 hours, or until the potatoes are tender.
- Stir in the refrigerated roux mixture, then add the cubed Velveeta cheese. Cover the slow cooker again and cook for another 30 minutes, or until the cheese is melted and the soup is thick and smooth.
- Serve the soup hot, topped with grated cheddar cheese and bacon bits for added flavor and visual appeal. Enjoy the cheesy deliciousness!