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
• 1½ 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.