My aunt was not joking when she said this soup would warm me right up. We added a bit of hot sauce and boy oh boy was it the best soup I have ever had made from leftovers. This soup is an all-time favorite with my family, especially during the cold winter months. it’s thick, creamy, and full of grilled burger flavor. If you don’t have leftover burgers don’t worry! Just fry up some ground beef as you normally would.
I am definitely not the biggest soup fan either, and I could not agree more. This soup is to die for! You’ll scarf down a couple bowls in no time!
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 dried basil
1 teaspoon dried parsley
3 cups Swanson chicken broth
1 pound lean ground beef
3 Tablespoons Land O’ Lakes butter
1/4 cup Gold Medal all-purpose flour
2 cups McArthur milk ( I use 2%)
1/2 teaspoon 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.
Serve and enjoy!
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Quick Tip: Add a dollop of sour cream and some parsley over the top for a cool topping
Thank you Mama Plus One for this great photo.
