Slow Cooker Cheeseburger Soup

This slow cooker cheeseburger soup is loaded with tender ground beef and vegetables in a thick and creamy cheesy soup, the definition of comfort in a bowl!Slow Cooker Cheeseburger Soup

You guys, I’m a little ashamed of myself. I kind of ate like, SO much of this cheeseburger soup it’s not even funny. One spoonful at a time. I mean, I’ll just come right out and say it. I stood over the stove and just ate it right out of the pot, repeating over and over again in my head that each bite was my last little “taste”. Oh my gosh, I actually  had to put on a pair of pants and actually go out into the world after that (uh, to meet friends for dinner no less), and I couldn’t quite fathom how much I had eaten. I suppose what I’m saying is, this soup is good. DANG good. But proceed with caution friends. Have another person there to keep you accountable for your actions.

Alright. Had to get that off my chest.

Cheeseburger Soup

Anyway, I’m a huge fan of recipes that have ground beef. I have a giant stockpile of ground beef patties in my freezer at all times, because when a recipe like this one comes to mind, I need to be ready to take action. This is serious business people.

I will say, cheeseburger soup freezes pretty well too. (Believe it or not, there was one occasion where I actually had leftovers and was able to test this theory out. Only once though. But still.)

Crock Pot Cheeseburger Soup

While we’re at it, Check out this crock pot creamy chicken stew recipe!

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Slow Cooker Cheeseburger Soup

This slow cooker cheeseburger soup is loaded with tender ground beef and vegetables in a thick and creamy cheesy soup, the definition of comfort in a bowl!

Ingredients:

  • 1 large russet potato, peeled & diced
  • 1 medium yellow onion, diced
  • 1 cup carrots, julienned (or diced)*
  • ½ cup diced celery*
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups (or 1 quart) chicken broth*
  • 1 pound ground beef (I used 85% lean)*
  • Salt/Pepper (about ½ teaspoon of each)
  • 3 Tablespoons unsalted butter*
  • ¼ cup flour*
  • 2 cups milk (I used whole milk)*
  • 1 (16 oz.) package Velveeta cheese, cubed (or 2 cups shredded cheddar*)

Directions:

Add the potatoes, onions, carrots, celery, dried basil and parsley to the crock pot and pour the chicken broth over it. Cover, and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.

When you’re about 45 minutes away from serving, cook and crumble the ground beef in a large skillet on medium-high heat. Add in the salt and pepper.

Transfer the ground beef to the crock pot and remove any excess grease from the skillet.

In the same skillet, melt the butter, then whisk in the flour. Continue to whisk for about 1 minute, until it’s a bubbly golden-brown roux.

Microwave the milk for about 25 seconds, it’s best to add warm milk to the roux as opposed to it being cold right out of the fridge. Once heated, slowly pour the milk into the butter/flour mixture and whisk until combined.

Add the milk mixture to the crock pot, and stir to combine.

Add the cheese to the crock pot and stir again. Cover, and heat for about 30 additional minutes.

You are now ready to eat, my friends!

You can also substitute half-and-half for the milk, either using the full 2 cups, or one cup half-and-half and one cup milk.

Recipe adapted from Life in the Lofthouse

All images and text ©Stephanie Melchione for The Cozy Cook

Tender ground beef and vegetables in a thick and creamy cheesy soup, the definition of comfort in a bowl and perfect for cold weather. #soup #cheeseburgersoup #cheese #crockpot #slowcooker #comfortfood

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