Description
A creamy and hearty cheeseburger soup made easily in your slow cooker. Perfect for a comforting meal on a chilly evening.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup shredded carrots
- 1 cup shredded celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Brown ground beef in a skillet over medium-high heat. Drain off any excess grease.
- Add the browned ground beef, chopped onion, and minced garlic to your slow cooker.
- Stir in beef broth, diced potatoes, shredded carrots, shredded celery, salt, black pepper, thyme, paprika, and cayenne pepper (if using).
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
- In a small bowl, whisk together milk, shredded cheddar cheese, shredded Monterey Jack cheese, flour, and butter until smooth.
- Stir the cheese mixture into the slow cooker.
- Cook for an additional 30 minutes, stirring occasionally, until the soup is thickened and the cheese is melted.
- Serve hot.
Notes
- For a thicker soup, you can use a cornstarch slurry (2 tablespoons cornstarch mixed with 4 tablespoons cold water) in place of the flour and butter mixture.
- Garnish with your favorite cheeseburger toppings like bacon bits, chopped green onions, or a dollop of sour cream.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg