ADVERTISEMENT

ADVERTISEMENT

Cheeseburger Soup

Serving Size: 8-10 Active Time: 30 minutes; Inactive Time: 4 hours

INGREDIENTS:

  • 1 pound lean ground beef
  • 1 (16 oz.) package Velveeta, cubed
  • 1 yellow onion, finely chopped
  • 1 cup carrots, finely chopped
  • 1/2 cup celery, finely chopped
  • 4 small potatoes, peeled and diced
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Kosher salt and freshly ground pepper, to taste
  • Bacon bits
  • Cheddar cheese, grated

PREPARATION:

ADVERTISEMENT

  1. Begin by heating a large pan or skillet over medium-high heat. Cook the ground beef, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder.
  2. Drain the fat from the beef, then wipe out the skillet with a paper towel. Melt the butter in the skillet, then whisk in the flour. Cook the roux for 2-3 minutes, or until golden brown. Whisk in the whole milk and season with salt and pepper. Remove from heat and refrigerate until ready to use.
  3. Place the cooked ground beef, along with the onion, carrot, celery, and potatoes, in a slow cooker. Cover with chicken broth and season with basil and parsley. Cover and cook on high for 3-4 hours, or until the potatoes are tender.
  4. Stir in the refrigerated roux mixture, then add the cubed Velveeta. Cover again and cook for another 30 minutes, or until the cheese is melted and the soup is thick and smooth.
  5. Serve the soup hot, topped with grated cheddar cheese and bacon bits. Enjoy!

ADVERTISEMENT

Leave a Comment