Sip And Savor This Creamy Cheeseburger Soup Until Your Heart Is Content!

You can serve this hearty cheeseburger soup for lunch too. It’s rich enough to feel heavy on the stomach. Serve it with some bread and perhaps a salad and it’s the ideal lunch already. The flavors going on in this simple dish is amazing; you wouldn’t want you family to miss this!

One of our friends over at Life In The Lofthouse has this to say about this tasty recipe:

“This Cheeseburger Soup is one luxurious soup. I mean seriously, it’s award-winning! I’ve had this recipe PINNED on one of my food boards for a looong time and I finally made it the other day. After I scarfed down two bowls (in about 2 minutes) I was kicking myself for not making it sooner!”

Can I kick myself too? Because I wish I had discovered this soup sooner! It’s really perfect for keeping you warm and it tastes really good too; savory and rich! It’s easy to make too. You just dump all the ingredients in your crockpot and then you’re good to go!

Ingredients

4 small potatoes, peeled and diced

1 small white or yellow onion, chopped

1 cup shredded carrots

1/2 cup diced celery

1 teaspoon McCormick dried basil

1 teaspoon McCormick dried parsley

3 cups College Inn chicken broth

1 pound Tyson lean ground beef

3 Tablespoons Kerrygold butter

1/4 cup Gold Medal all-purpose flour

2 cups Borden milk ( I use 2%)

1/2 teaspoon Morton salt

1/2 teaspoon McCormick black pepper

1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups Sargento shredded cheddar cheese

Instructions

1. Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
2. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
3. Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
4. Serve and enjoy!

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Quick Tip: You can eat this with a side dish or fresh salad and crusty bread.

Thanks again to Life In The Lofthouse for this amazing recipe.