Slow Cooker Cheeseburger Soup
This Slow Cooker Cheeseburger Soup is a hearty, filling, and comforting soup thats full of flavor! So creamy, cheesy and easy to make!A HEARTY SOUP RECIPENothing says comfort food quite like meat and potatoes! I have to say this is a huge favorite in my house and even the picky eaters ask for it! This Slow Cooker Cheeseburger Soup is a delicious combination of ground beef, potatoes, cheese and cream. Its the perfect meal for busy weeknights or Sunday dinners. Best of all, its a family friendly meal that everyone will love! If youre looking for an effortless meal that tastes great every time!!Very very good! All your photos (love that ingredient photo too!) and directions are so helpful! Thank you so much for that! Your website is always my go-to for recipes. The way you write the recipes is so easy to understand! GeenaFREQUENTLY ASKED QUESTIONS: How big should I dice my potatoes? I like to use larger pieces so you can really dig into them. Many times, the smaller potato pieces get lost in the soup when they fall apart into small pieces. See my photos below for approximate size. Can I use other vegetables? Certainly! If peas and carrots arent your thing, you can omit them or you can swap them out (or add in) other vegetables. What can I substitute for Velveeta? If you dont care for Velveeta, you can swap it out for freshly shredded cheddar cheese (about 2 cups shredded). Why is my soup thin? A lot of soups made in the slow cooker are a bit thinner than their stovetop versions. Thats because evaporation doesnt occur since your pot is covered the entire time. If you want a thicker soup you can do one of two things, uncover the pot and cook it on high (or on the saut setting) until it has reached your desired thickness or you can add about 1/4 cup of mashed potato flakes. This will thicken it instantly once you stir it in. What should I serve with this soup? We just like to serve it with a bit of crusty bread so we can dip it into the soup. This soup really is a whole meal in one, I wouldnt serve with anything heavy. A side salad would be great too! Can this be made on the stovetop? Yep! Add potatoes to a stock pot with chicken broth and cook until potatoes are fork tender. Cook and crumble the ground beef with onion and garlic (just like it is shown below) while the potatoes are cooking. Once potatoes are done, you wont drain. Add everything else to the pot and stir until the Velveeta is melted and everything is warmed through. If soup is too thick, add a bit of water, a little more chicken stock or some milk to thin it out. The chicken broth will evaporate as the potatoes cook so it will be thicker than the slow cooker version. How to store leftovers? Leftovers are good in the fridge for up to four days, while freezing extends their lifespan for as long as three months. Whats the best way to reheat leftover soup? Reheating leftovers in the slow cooker is a terrific option, just be sure to monitor the edges to prevent burning. Alternatively, you could reheat them on the stove or in the microwave. Choose whichever method is most convenient for you! INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef this can be made with ground chicken, pork, turkey or eve sausage if you like that flavor combo. garlic I will always prefer the flavor of fresh garlic but you can use the jarred stuff if you prefer. low sodium chicken broth definitely go with low sodium here. The soup and Velveeta have plenty of salt in them. You can always add salt after it is done if you feel it needs more. medium russet potatoes you could also use Yukon gold potatoes. frozen peas and carrots if you dont like them, then leave them out or substitute with a vegetable you prefer. cheddar cheese soup see my ingredient image below so you know what to look for if youve never purchased this before. You are going to find it where all the other canned soups are located in your grocery store. If you cant find it, just use a creamy soup like cream of chicken. heavy cream not milk. You want the thicker creaminess of heavy cream here. Velveeta dont like it or just dont want to add cheesy flavor? Then leave it out or use whatever good melting cheese you prefer. Or try making Homemade Velveeta!HOW TO MAKE CHEESEBURGER SOUP:Add the ground beef and onion in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, 8-10 minutes. Drain any excess grease and add back to the skillet. Add the garlic to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip that step, just put it right into the crock pot. Pour the mixture to the bottom of an 8-quart slow cooker.Add the chicken broth, potatoes, peas and carrots, cheddar soup, and pepper, and stir to combine. Cover and cook on low for 7-8 hours. You can cook on high but I recommend cooking on low to give the potatoes time to soften. An hour before serving, add the heavy cream and Velveeta. Cover and allow the Velveeta to melt and stir to combine.Then serve!CRAVING MORE RECIPES? Crock Pot Potato SoupCrock Pot Taco SoupCrock Pot Chicken Tortilla SoupCrock Pot Olive Garden Chicken Gnocchi SoupCreamy Hamburger Hash SoupSlow Cooker Salisbury SteakGround Beef StroganoffCrock Pot Mississippi Pot Roast PrintCrock Pot Cheeseburger Soup (+Video)This Crock Pot Cheeseburger Soup is a hearty, filling, and comforting soup that's full of flavor! So creamy, cheesy and easy to make!Course SoupCuisine AmericanPrep Time 10 minutes minutesCook Time 8 hours hours 10 minutes minutesTotal Time 8 hours hours 20 minutes minutesServings 8 servingsCalories 457kcalAuthor Brandie SkibinskiIngredients1 pound ground beef1 small sweet onion, diced2 cloves garlic, minced4 cups low sodium chicken broth3 medium russet potatoes, peeled and diced (about a 1-inch or so dice)12 ounces frozen peas and carrots (optional)10.5 ounce can cheddar cheese soup (see notes below) teaspoon black pepper1 cup heavy cream8 ounces Velveeta, cut into cubes (optional)InstructionsAdd 1 pound ground beef and 1 small sweet onion, diced in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, about 8-10 minutes. Drain any excess grease and put back in the skillet. Add 2 cloves garlic, minced to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip this step, just add it right into the crock pot with the ground beef. Add the mixture to the bottom of a 6-quart slow cooker. Add 4 cups low sodium chicken broth, 3 medium russet potatoes, peeled and diced, 12 ounces frozen peas and carrots,10.5 ounce can cheddar cheese soup, and 1/2 teaspoon black pepper and stir to combine. Cover and cook on low heat for 7-8 hours. You can cook on high for 4-5 hours if necessary.An hour before serving, add in 1 cup heavy cream and 8 ounces Velveeta, cut into cubes. Cover and allow the Velveeta to melt and stir to combine. Then serve! VideoNotesPlease refer to my FAQs and ingredient list above for other substitutions or for the answers to the most common questions.You can omit the Velveeta or swap it out for some fresh shredded cheddar cheese.Dont want to use cheddar cheese soup? Just use another cream soup like cream of chicken.Make sure the chicken broth is low sodium, the cheddar soup and Velveeta will add enough salt to the soup.Keep leftovers in the fridge for up to 4 days. Freeze for up to 3 months.NutritionCalories: 457kcal | Carbohydrates: 32g | Protein: 23g | Fat: 28g | Sodium: 767mg | Fiber: 3g | Sugar: 7g
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