Description
Hearty crock pot cheeseburger soup delivers classic American comfort with rich, creamy flavors melding beef, potatoes, and cheese into one satisfying meal. Slow-cooked convenience makes this recipe perfect for chilly evenings when warmth and nostalgia call you to the dinner table.
Ingredients
Scale
Meat:
- 1 pound lean ground beef
Vegetables:
- 4 small russet potatoes, peeled and diced
- 1 small white or yellow onion, chopped
- 1 cup shredded carrots
- 0.5 cup diced celery
Dairy and Cheese:
- 3 tablespoons (45 milliliters) butter
- 2 cups (480 milliliters) milk (2%)
- 1 package (16 ounces or 454 grams) Velveeta cheese, cubed
- 2 cups shredded cheddar cheese
Broth and Seasonings:
- 3 cups (720 milliliters) chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Thickener:
- 2 tablespoons (30 milliliters) all-purpose flour
Instructions
- Combine diced potatoes, chopped onions, sliced carrots, minced celery, dried basil, and parsley in a slow cooker, creating a vibrant vegetable base.
- Pour chicken broth over the vegetable mixture, ensuring all ingredients are well-submerged.
- Cover and slow cook on low for 6-8 hours or on high for 4-5 hours until potatoes reach a tender consistency.
- Brown ground beef in a skillet over medium-high heat, breaking it into small crumbles.
- Drain excess fat from the beef and transfer to the slow cooker.
- Using the same skillet, melt butter and whisk in flour, cooking until the mixture turns golden and develops a nutty aroma.
- Gradually incorporate milk, whisking continuously to create a smooth, lump-free sauce.
- Season the milk mixture with salt and pepper, stirring to distribute flavors evenly.
- Pour the creamy sauce into the slow cooker and gently stir to integrate with the vegetables and beef.
- Add cubed Velveeta or shredded cheese, stirring to help it melt evenly.
- Allow the soup to simmer for an additional 20 minutes, ensuring the cheese is completely melted and the soup reaches a rich, creamy consistency.
- Ladle the hot soup into bowls and serve immediately for maximum flavor and comfort.
Notes
- Slow-cooking vegetables in chicken broth creates a rich, tender base packed with hearty flavors and nutrients.
- Browning ground beef separately ensures a cleaner taste and prevents excess grease in the soup.
- Making a quick roux with butter and flour helps thicken the soup and creates a smooth, velvety texture.
- Melting cheese directly in the crock pot allows for even distribution and a creamy, indulgent consistency.
- Perfect for meal prepping, this soup can be stored in the refrigerator for 3-4 days and reheats beautifully.
- Customize by adding toppings like crispy bacon bits, green onions, or extra shredded cheese for added crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg