Cheeseburger Soup Recipe (In the Crockpot)
This soup is hearty and satisfying! If you want comfort food for dinner tonight look no further. This is where potato soup meets a cheeseburger in a bubbling crockpot of goodness.
Equipment
- 7 quart crockpot or larger
Ingredients
- 2 lbs ground beef
- 1 onion chopped
- 4 cups chicken broth
- 2 cups water
- 4 cups peeled potatos chopped
- 1 lbs carrots diced
- 2-4 celery stalks diced
- 1 stick butter
- ¾ cup flour
- 3 cups milk
- 1 ½ lbs Velveeta cut into 1-inch cubes
- 1/2 teas onion powder
- 1/2 teas garlic powder
- salt and pepper to taste
Instructions
- Add the broth and water to the crockpot to begin to warm. In a large skillet, brown the ground beef with the chopped onion, garlic powder, onion powder, and a light sprinkling of salt and pepper. Once the hamburger is fully cooked, drain off the excess grease in a strainer.
- While the hamburger is straining. Rinse the vegtables, you can rinse the potatoes and carrots after peeling them. Peel and chop the potatoes. Peel the carrots and dice. Dice the celery. Add all the vegtables and hamburger mix to the crockpot.
- To make the cheese sauce, cut the Velveeta into 1-inch cubes. In a large saucepan/skillet melt the butter over medium heat. Whisk in flour, whisk continuously for about a minute. Then whisk in the milk. Add the Velveeta and stir with a spoon until the cheese is melted and the sauce has thickened.
- Pour the cheese sauce into the broth in the crockpot. Add additional salt and pepper to preferred taste. Cook on high for 4 hours or low for 6 hours.
Notes
This soup is delicious all by itself but if you prefer added garnish for extra flavor bursts or added visual appeal.....you can add bacon, green onions, and shredded cheddar cheese on top. It goes well with crackers, cold sandwiches, breadsticks, or bread slices for dipping.
For storage allow the soup to cool. Then store in the fridge, tightly sealed, for 3 to 4 days. Reheat gradually on the stovetop, microwave, or crockpot.
You can freeze this soup... but it can be somewhat risky to freeze starchy soups with potatoes or noodles. It might thaw with a grainy texture. For freezing, allow the soup to cool then store it in a freezer-safe container or freezer bag. Make sure to leave a little extra space in the container or bag so the soup can expand upon freezing. Freeze for up to 6 months. Thaw overnight in the fridge and reheat gradually.