This cheeseburger soup is incredibly easy to make.
Check out what my pals over at Life In The Lofthouse had to say about this recipe:
“This awesome soup is cheesy and creamy and filled with flavorful ground beef, potatoes and carrots. It will keep bellies full and happy a long time after it’s eaten. My husband gave me rave reviews after he ate some too, and that is coming from someone who is not the world’s biggest soup fan. No joke.”
I made this soup the other day and my kids’ friend had himself 3 bowls!
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 dried parsley
3 cups College Inn chicken broth
1 pound lean ground beef
3 Tablespoons Land O Lakes butter
1/4 cup Gold Medal all-purpose flour
2 cups TruMoo milk ( I use 2%)
1/2 teaspoon Morton salt
1/2 teaspoon black pepper
1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Instructions
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.
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.
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.
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Quick Tip: Serve this cheeseburger soup with toasted French bread.
Thank you to Life In The Lofthouse for this great recipe.
