This is the perfect dish to serve on a rainy Sunday afternoon! I love how the cheese and cream blend to make this Cheeseburger Soup extra special. If you feel like adding more amounts of the ingredients, you are welcome to do so. Also, be very generous with the cheese. Enjoy!
1 pound lean ground beef
1 (16 oz.) package Velveeta, cubed
1 yellow onion, finely chopped
1 cup carrots, finely chopped
1/2 cup celery, finely chopped
4 small potatoes, peeled and diced
3 cups low-sodium chicken broth
2 cups whole milk
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste
cheddar cheese, grated
How to make Extra Creamy Slow Cooker Cheeseburger Soup
Step 1: Heat a skillet or a large pan over medium heat. Add the ground beef and cook until browned. Make sure to break the beef into pieces as it cooks. Generously season the beef with salt, pepper, and garlic powder.
Step 2: Once cooked, drain the excess fat and wipe the skillet clean with a paper towel.
Step 3: Using the same skillet, melt the butter and whisk then in the flour. Cook roux for 2 to 3 minutes or until golden brown before whisking in the whole milk.
Step 4: Season with salt and pepper and remove the skillet from the heat and place inside the fridge until ready to use.
Step 5: In a slow cooker, place the beef, onion, carrot, celery, and potatoes. Pour the chicken broth and season with basil and parsley.
Step 6: Cover the slow cooker and cook on high for 3 to 4 minutes or until the potatoes are tender.
Step 7: Mix in the refrigerated roux mixture and add in the cubed Velveeta.
Step 8: Cook for 30 minutes more, covered, or until the cheese is melted and the soup is thickened and smooth.
Step 9: Top with cheese and some bacon bits before serving. Enjoy the soup hot!