Description
A hearty and comforting soup made in the slow cooker, mimicking the flavors of a classic cheeseburger.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cups beef broth
- 1 (10.75 oz) can condensed cream of chicken or mushroom soup
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup frozen corn
- 8 oz Velveeta cheese, cubed
- 1/2 cup heavy cream (or milk)
- Optional toppings: shredded cheddar cheese, crumbled bacon, chopped green onions, sour cream
Instructions
- In a large skillet, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat.
- Transfer the browned beef and onion to a 6-quart (or larger) slow cooker.
- Add diced carrots, diced celery, beef broth, condensed soup, basil, oregano, garlic powder, salt, pepper, and diced tomatoes to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until vegetables are tender.
- During the last 30 minutes of cooking, stir in the frozen corn, cubed Velveeta cheese, and heavy cream.
- Continue to cook, stirring occasionally, until the Velveeta is completely melted and the soup is creamy and heated through.
- Taste and adjust seasoning if needed.
- Ladle hot soup into bowls and top with your favorite cheeseburger toppings such as shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
- Serve hot.
Notes
- You can use milk instead of heavy cream for a slightly lighter soup.
- Ensure the Velveeta cheese is fully melted for the best creamy texture.
- Adjust the amount of salt and pepper based on the sodium content of your beef broth and condensed soup.