SLOW COOKER CHEESEBURGER SOUP

SLOW COOKER CHEESEBURGER SOUP

Ingredients:

  • 1 pound ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  • Optional toppings:
  • green onions
  • bacon bits

Instructions:

  1. In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
  2. About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
  3. In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
  4. Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.

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