As a busy mom, I often find myself searching for meals that can be both comforting and simple to prepare. That’s why I love this Crock Pot Cheeseburger Soup. It reminds me of those chilly nights when my family gathers around the table, ready to share stories and laughter over a warm bowl of soup.
This recipe is one of those magical dishes that make you feel at home, no matter how hectic the day has been. I remember the first time I made this soup; my kids came running into the kitchen, drawn by the delicious aroma. It’s packed with hearty ingredients like potatoes and carrots, and of course, the cheesy goodness that everyone loves. Honestly, who doesn’t like cheese?
What I appreciate most about this recipe is its ease. With just a little prep time in the morning, I can let the slow cooker do its magic while I tackle my to-do list. And the best part? It’s one of those meals that everyone enjoys. Even my picky eaters ask for seconds! Whether you’re feeding a crowd or just looking for a cozy meal to enjoy after a long day, this soup is sure to please.
So, grab your crock pot and let’s get cooking! You’ll be surprised at how easy it is to create a dish that brings warmth and happiness to your family table.
How to Make Crock Pot Cheeseburger Soup
Ingredients
- 4 medium russet potatoes, peeled and chopped
- 1 cup carrots, shredded
- 1 small onion, diced
- 1/2 cup celery, chopped
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 pound lean ground beef
- 3 cups chicken stock
- 2 cups milk (2% recommended)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 ounces Velveeta cheese, cubed (or use 2 cups shredded cheddar)
Directions
Start by placing the chopped potatoes, diced onion, shredded carrots, and celery into your crock pot. Sprinkle in the dried parsley and basil, then pour the chicken stock over the top. Secure the lid on your crock pot.
Set your cooker to low for 6-8 hours or high for 4-5 hours, allowing everything to simmer until the potatoes are nice and tender.
Meanwhile, in a large skillet over medium-high heat, brown the ground beef until it’s fully cooked, making sure to crumble it as it cooks. Drain off any excess grease, and then add the cooked beef to the crock pot.
Wipe out the skillet and melt the butter over medium heat. Once melted, stir in the flour, cooking for about a minute until golden and bubbly. Gradually whisk in the milk, salt, and pepper, stirring until smooth.
Pour this creamy mixture into the crock pot, ensuring all ingredients are well combined.
Finally, add the cubed Velveeta cheese (or shredded cheddar) to the pot. Stir everything together, cover, and let it cook for another 20 minutes until the cheese is fully melted and the soup is wonderfully creamy.
Serve this delicious soup hot and enjoy the cozy flavors with your family!
Storing Suggestion
This soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk if it thickens too much, and heat gently on the stove to preserve the creamy texture.
Cooking Tips
If you want to add some extra flavor, try incorporating a tablespoon of Worcestershire sauce or some diced tomatoes into the soup. You can also adjust the seasoning to suit your taste preferences.
Serving Suggestions
This soup pairs beautifully with a fresh garden salad or crusty bread for dipping. A sprinkle of fresh parsley on top just before serving adds a nice touch and a bit of color!
Ingredient Substitutions
If you don’t have Velveeta on hand, you can use any creamy cheese that melts well, such as Gouda or Monterey Jack. For a lighter version, try using ground turkey instead of beef.
Seasonal Variations
In the fall, consider adding diced butternut squash for a touch of sweetness. During the summer, fresh zucchini and corn can brighten up the soup and add seasonal flavors.
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it gluten-free, substitute the all-purpose flour with a gluten-free blend. For dairy-free options, try using a dairy-free cheese alternative and coconut milk.
FAQ
Can I freeze the soup?
Yes, this soup freezes well! Just allow it to cool completely before transferring it to an airtight container. It can be frozen for up to three months. Thaw in the fridge overnight before reheating.
Can I use other types of meat?
Absolutely! Ground turkey, chicken, or even sausage can be great alternatives to ground beef. Just adjust the cooking time as needed to ensure the meat is fully cooked.
How can I make it spicier?
If you like a kick, add some diced jalapeños or a pinch of cayenne pepper while cooking. You could also serve the soup with hot sauce on the side for those who enjoy a bit more heat.
What can I do with leftovers?
Leftover soup can be creatively used in casseroles or as a filling for baked potatoes. You can also add it to pasta for a creamy sauce!
Can I make it vegetarian?
Definitely! Replace the ground beef with plant-based meat or omit it entirely. Use vegetable broth instead of chicken stock, and add more vegetables like bell peppers or mushrooms for extra flavor.
How long does it take to cook on high?
When cooking on high, the soup should take about 4-5 hours. Make sure the potatoes are soft and tender to ensure everything is cooked through.
Crock Pot Cheeseburger Soup
Ingredients
- 4 medium russet potatoes peeled and chopped
- 1 cup carrots shredded
- 1 small onion diced
- 1/2 cup celery chopped
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 pound lean ground beef
- 3 cups chicken stock
- 2 cups milk (2% recommended)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 ounces Velveeta cheese cubed (or use 2 cups shredded cheddar)
Instructions
- Add diced potatoes, chopped onion, shredded carrots, celery, dried basil, and parsley into your crock pot. Pour the chicken stock over the vegetables and place the lid on the pot.
- Cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are soft and tender.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks. Once browned, drain off any excess grease and transfer the cooked beef into the crock pot.
- Wipe the skillet clean and melt butter in it. Stir in the flour and cook for about a minute until it becomes golden and bubbly. Gradually whisk in the milk, salt, and pepper until smooth.
- Pour this creamy mixture into the crock pot, stirring to combine all the ingredients.
- Add the cubed Velveeta (or shredded cheddar) to the pot. Stir again, cover, and allow to cook for another 20 minutes, or until the cheese is fully melted and the soup is creamy.
- Serve the soup hot, and enjoy this cozy meal!
