Slow Cooker Cheeseburger soup is heaven in a bowl, try to eat just one serving!
Hello! I have another great recipe for fall! This is a recipe I’ve wanted to put on the website for years. The first time I made this years ago I was trying another bloggers recipe, her recipe called for milk and flour to be mixed together in a mason jar then stirred into the soup to thicken it, which would have worked fine if I didn’t use self rising flour (it’s all I had on hand by accident), what a mess! The pot was growing and bubbling after I added the flour mixture!
This go around I really thought it through how I wanted to thicken this soup, since I did not want to add flour. I decided to use a small amount of chicken broth, just 3 cups. Then I add Velveeta cheese and cream cheese to thicken the soup towards the end of the cooking time, worked like a charm.
Below is what the soup looks like before cooking, not a ton of liquid, that is ok. The Velveeta and cream cheese will make the right amount of liquid when it is added at the 7th hour.
After 7 hours on low, the Velveeta and cream cheese are added, I let those melt into the soup for 1 hour. Then a quick stir and a perfect velvety soup forms.
Enjoy this recipe! I have so many more planned to share this fall and winter. Have a great weekend.
- 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)
- 6 quart or larger
(note before starting this recipe, the total slow cooking time is 8 hours, the Velveeta cheese 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 cheese and cream cheese yet.
Cover and cook and LOW for 7 hours without opening the lid during the cooking time.
Cut the velveeta cheese 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!
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/8 of the recipe.
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