Creamy Slow Cooker Cheeseburger Soup
This cheeseburger soup recipe is one I put together from different ideas I found surfing the Internet for recipes. There are a lot of options for this recipe and you can take a lot of your own tastes into account and tweak it.
- 1 pound Ground Beef (Browned and drained.)
- 2 Potatoes (Medium sized Russets work great. Dice them up, I leave the skins on but that's up to you.)
- 2 Carrots (Peeled and chopped)
- 2 Celery Stalks (Cleaned and chopped)
- 1/2 Yellow Onion (Diced)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 teaspoons Basil (Dried works better for this than fresh.)
- 1/2 teaspoon Garlic Powder
- 3 cups Chicken Broth (Packaged is ok, fresh is better. Watch the salt level.)
- 1 pound Velveeta (Cubed for faster melting)
- 8 ounces Cream Cheese (Cubed for faster melting)
- 1/2 cup Cheddar Cheese (Shredded)
Put everything except the 3 cheeses into the Slow Cooker and mix it up well. Put it on HIGH and let it run for 3.5 hours. Try not to open the lid if you can help it.
After the 3.5 hours, mix in the 3 cheeses. Drop the temp to Low and let it run for another 30 minutes.
Cooking Option: You can do this on High for the 3.5 hours, or if you want you can cook it on Low for 7-8 hours.
Recipe Options:
- Try using different cheeses. I like Sharp Cheddar, but try something smokey for a new taste.
- Add a dash of your favorite hot sauce if you like it spicy. A great alternative.
- Many of the versions of this call for Red Onion. I prefer Yellow as I'm not a big fan of Red Onions, but feel free to change it up.
Thanks for visiting my site and looking at my recipes. I am by no means a chef of any kind but I love to tinker in the kitchen and am always looking for recipes to share with my family. I learned my way around the kitchen when I was a kid growing up in Central Wisconsin, and strive to make sure my kids learn as well, so you will see a number of recipes that they can help with or even try to tackle on their own.