Description
A hearty and flavorful Crockpot Cheeseburger Soup that captures all the deliciousness of a cheeseburger in a comforting soup.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 3 cups chicken or beef broth
- 4 cups peeled and diced potatoes (about 4 medium)
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8 ounce) block processed cheese (like Velveeta), cubed
- 1 cup milk
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Optional toppings: shredded cheddar cheese, crumbled bacon, chopped pickles, green onions
Instructions
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease.
- Transfer the beef and onion mixture to a 6-quart slow cooker.
- Add the chicken broth, diced potatoes, shredded carrots, celery, salt, and pepper to the slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once the potatoes are cooked, add the cubed processed cheese and the milk to the slow cooker. Stir until the cheese is mostly melted.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Stir the slurry into the soup. Cover and cook on high for an additional 15-20 minutes, or until the soup has thickened.
- Serve hot, topped with your favorite cheeseburger toppings like shredded cheddar, bacon, pickles, and green onions.
Notes
- Ensure potatoes are tender before adding cheese and milk.
- The cornstarch slurry helps to thicken the soup; adjust the amount for desired consistency.
- Feel free to customize toppings based on your favorite cheeseburger additions.