Cheeseburger Soup

 


Cheeseburger Soup

Source: Hilary C.


Ingredients:

  • 1 pounds ground beef
  • ¾ cups onion, chopped
  • ¾ cups carrots, shredded
  • ¾ cups celery, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes, peeled and diced
  • 3 tablespoons butter
  • ¼ cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  •  cups milk
  • 2 tablespoons cream cheese
  • 12 ounces cheddar cheese, shredded
  • Crumbled bacon, optional for garnish



Instructions:

  • Brown the ground beef in a large skillet over medium-high heat; remove cooked beef from pan, drain, and add to slow cooker.
  • Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes into the slow cooker. 
  • Cook soup on low for 6-8 hours or on high for 3-4 hours, or until potatoes and veggies are tender.
  • About an hour before you intend to serve the cheeseburger soup, make a roux in a small skillet by melting 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add salt, pepper, milk, and cream cheese and mix well. 
  • Add roux and cheese to the soup. Turn slow cooker to high and cook for an additional 30 minutes, stirring a few times until the cheese melts. 
  • Serve with optional toppings immediately.




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