Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Cheeseburger Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 42 reviews

This Slow Cooker Cheeseburger Soup is a hearty and comforting dish combining ground beef, fresh vegetables, and creamy, cheesy broth. Made effortlessly in a slow cooker, it simmers to perfection with Yukon Gold potatoes and a blend of Velveeta and cream cheese, making it a perfect meal for cozy family dinners.

  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 pound ground beef
  • ¾ cup onion, chopped
  • ¾ cup carrots, shredded
  • ¾ cup celery, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 2 cloves garlic
  • 3 cups chicken broth
  • 4 cups Yukon Gold potatoes, peeled and diced
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Roux and Cheese Mixture

  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 12 ounces Mexican-style Velveeta cheese
  • 1½ cups milk
  • 2 tablespoons cream cheese

Instructions

  1. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat, then transfer the beef to the slow cooker.
  2. Add Vegetables and Broth: Add chopped onion, shredded carrots, diced celery, dried basil, parsley flakes, chicken broth, and diced Yukon Gold potatoes to the slow cooker. Press the garlic cloves into the mixture.
  3. Slow Cook the Soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and vegetables are tender.
  4. Prepare the Roux: About one hour before serving, melt 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook, stirring frequently, for 3 to 5 minutes until bubbly and slightly golden.
  5. Make Cheese Sauce: Stir salt, black pepper, milk, and cream cheese into the roux mixture, mixing well until smooth and creamy.
  6. Combine and Finish Cooking: Pour the roux and cheese sauce into the slow cooker with the soup. Add the cubed Velveeta cheese. Stir gently, turn slow cooker to high, and cook for an additional 30 minutes, stirring occasionally, until the cheese melts into the soup and it thickens slightly.
  7. Serve: Spoon the soup into bowls and serve hot, optionally with your choice of toppings like shredded cheese, chopped green onions, or crumbled bacon.

Notes

  • You can substitute Velveeta with processed cheese or cheddar for a different flavor profile.
  • For a thicker soup, reduce the chicken broth to 2½ cups or add an extra tablespoon of flour to the roux.
  • Be careful not to overcook the roux to avoid burning it, which can cause a bitter taste.
  • Optional toppings like sour cream, crispy bacon bits, or pickles can elevate the cheeseburger-style flavor.
  • This soup freezes well; store leftovers in airtight containers for up to 3 months.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://yourdailycook.com/slow-cooker-cheeseburger-soup-recipe/