Description
A hearty and creamy Crock Pot Cheeseburger Soup packed with tender potatoes, savory ground beef, and melted cheese. This slow-cooked comfort food combines garden vegetables and flavorful seasonings with Velveeta or cheddar cheese to create a rich, satisfying soup perfect for easy weeknight dinners or cozy gatherings.
Ingredients
Scale
Vegetables and Seasonings
- 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%)
Meat and Dairy
- 1 pound lean ground beef
- 3 Tablespoons butter
- 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Other
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Vegetables: Place peeled and diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley into a large crock pot. Pour the chicken broth evenly over the vegetables, then cover the crock pot with the lid.
- Slow Cook the Base: Cook the vegetable mixture on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, until the potatoes are tender and the flavors have melded together.
- Cook the Ground Beef: About 45 minutes before serving, heat a large skillet over medium-high heat. Cook and crumble the ground beef until browned and fully cooked. Drain any excess grease and transfer the cooked beef into the crock pot, mixing it with the vegetables.
- Make the Roux and Add Milk: Carefully wipe out the hot skillet with a paper towel to remove excess grease. Add the butter to the skillet and allow it to melt. Whisk in the flour and cook the mixture for about 1 minute until it turns golden brown and bubbly to form a roux. Gradually whisk in the milk, salt, and black pepper, stirring until the mixture is smooth and slightly thickened.
- Combine Mixtures: Pour the milk mixture into the crock pot with the beef and vegetables. Stir everything together thoroughly to combine all ingredients evenly.
- Add Cheese and Final Cook: Add the cubed Velveeta cheese or shredded cheddar cheese to the crock pot and stir again. Cover with the lid and cook the soup for an additional 20 minutes or until the cheese has melted completely and the soup is creamy and hot throughout.
- Serve and Enjoy: Once the cheese is melted and the soup is thoroughly heated, ladle the soup into bowls and serve warm for a comforting meal.
Notes
- You can substitute Velveeta with shredded cheddar cheese for a more traditional cheeseburger flavor.
- Adjust salt and pepper to taste, especially if using broth with higher sodium content.
- If you prefer a thicker soup, use less milk or cook uncovered for the last 10 minutes to reduce liquid slightly.
- For added freshness, garnish with chopped green onions or crispy bacon bits before serving.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
