Description
This Crock Pot Cheeseburger Soup is a creamy, comforting recipe simmered slowly in a crock pot. Loaded with tender potatoes, carrots, celery, and seasoned ground beef, all melded together with melted Velveeta or cheddar cheese for a rich and cheesy finish. Perfect for an easy, hearty meal with minimal hands-on time.
Ingredients
Scale
Vegetables and Herbs
- 4 small russet potatoes, peeled and diced
- 1 small white or yellow onion, chopped
- 1 cup shredded carrots
- 1/2 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Liquids and Broth
- 3 cups chicken broth
- 2 cups milk (2% recommended)
Protein and Dairy
- 1 pound lean ground beef
- 1 package (16 ounces) Velveeta processed cheese, cubed or 2 cups shredded cheddar cheese
- 3 tablespoons butter
Other Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Vegetables: Place the peeled and diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley into a large crock pot. Pour the chicken broth over the vegetables to cover them.
- Slow Cook Vegetables: Cover the crock pot with its lid and cook the vegetables on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, until the potatoes are tender and cooked through.
- Cook Ground Beef: About 45 minutes before serving, cook the ground beef in a large skillet over medium-high heat. Crumble the meat as it cooks and drain any excess grease. Add the cooked ground beef into the crock pot with the vegetables.
- Make Roux and Milk Mixture: Wipe the hot skillet clean using a paper towel. Add the butter to the skillet and melt over medium heat. Whisk in the all-purpose flour and cook until the mixture turns golden brown and bubbly, about 1 minute. Gradually whisk in the milk along with the salt and black pepper to form a smooth, creamy sauce.
- Add Sauce to Crock Pot: Pour this milk and roux mixture into the crock pot and stir thoroughly to combine all ingredients evenly.
- Melt Cheese and Finish Soup: Add the cubed Velveeta or shredded cheddar cheese to the crock pot. Stir to incorporate the cheese into the soup. Cover and cook for another 20 minutes, until the cheese is fully melted and the soup is creamy. Serve hot and enjoy!
Notes
- Use Velveeta cheese for a smoother, creamier texture or cheddar cheese for a more traditional cheeseburger flavor.
- Lean ground beef is preferred to reduce grease; drain thoroughly before adding to the soup.
- The soup can be made on high or low setting depending on your schedule: low for 6-8 hours or high for 4-5 hours.
- For extra flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- This soup pairs well with crusty bread or a simple green salad for a complete meal.
