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SLOW COOKER CHEESEBURGER SOUP
Look away if you are dieting! So sorry! 🙂 This recipe is something you would see on the menu at a diner or at a pub. Great flavor and consistency. I use only 3 cups of chicken broth in this recipe, the rest of the liquid for the soup is Velveeta cheese and cream cheese, which is what also thickens this recipe. No need for flour or cornstarch in this recipe. Enjoy!
1 lb. ground beef, browned and drained
2 russet potatoes, diced
2 carrots, peeled and diced
3 celery stalks, peeled and diced
1 white onion, diced
1/2 tsp. salt
1/4 tsp. pepper
2 tsp dried basil
1/2 tsp. garlic powder
3 cups chicken broth
1 lb. Velveeta cheese (add towards the end of the cooking time)
8 oz. cream cheese (add towards the end of the cooking time)
SLOW COOKER SIZE:
6-quart or larger
(note before starting this recipe, the total slow cooking time is 8 hours, the Velveeta and cream cheese are added at the 7th hour and cooked for 1 more hour)
Add the cooked beef, potatoes, carrots, celery, onion, salt, pepper, basil, garlic powder and chicken broth. DO NOT add Velveeta and cream cheese yet.
Cover and cook and LOW for 7 hours without opening the lid during the cooking time.
Cut the Velveeta and cream cheese into cubes, add to the soup in the slow cooker. Stir to get the cubes into the soup (they won't melt straight away).
Cover and cook for one more hour on low.
Stir until the cheeses are blended into the soup. Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-cheeseburger-soup/
PIN FOR LATER: https://www.pinterest.com/pin/322992604522237288/
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Springfield, OR 97475