Extra Creamy Slow Cooker Cheeseburger Soup

Sometimes you just crave a thick and creamy, indulgent soup that will warm you up and fill you up. While chicken noodle soup is comforting, today’s recipe takes things to a whole new level of decadence and flavor. This Extra Creamy Slow Cooker Cheeseburger Soup is simply irresistible. We’ve made cheeseburger soup in the slow cooker before, but this time, we’ve decided to switch things up with one key ingredient.

In our original version, we used cheddar cheese, which is delicious but doesn’t always melt smoothly. To achieve an ultra-smooth base for our soup, we opted for Velveeta cheese. While Velveeta can be a bit controversial, it creates a perfectly smooth broth without the hassle of stringy bits of cheese or separated milk fats. If Velveeta isn’t your thing, feel free to use another cheese, but know that the consistency is amazing when you do use it.

We also incorporated a roux to give the soup the thickness we desired. This butter-flour-milk mixture is stirred in near the end, and trust us, you don’t want to skip this step. It makes the soup incredibly delicious – without it, the dish just wouldn’t be the same. With cheese and beef as the main ingredients – the cornerstone of any cheeseburger – we added carrots, celery, and onion to enhance the flavor and provide a nice balance. If you love cheeseburgers or hearty soups as much as we do, this soup is definitely for you. Give it a try and see for yourself!

Why You’ll Love This Recipe

• Rich and Creamy: The combination of Velveeta and a roux creates an incredibly smooth and thick soup.
• Comforting and Hearty: Packed with beef, cheese, and vegetables, it’s a meal in a bowl.
• Easy to Make: Let your slow cooker do the work while you enjoy the amazing aroma.

Kitchen Equipment You’ll Need

• Slow cooker
• Large pan or skillet
• Whisk
• Knife and cutting board

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

Step-by-Step Instructions

1. Heat a large pan or skillet over medium-high heat and cook the ground beef, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder.
2. Drain the fat, 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, then whisk in the whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
3. Place the beef, along with the onion, carrot, celery, and potatoes in the slow cooker, and cover with chicken broth. Season with basil and parsley, then cover and cook on high for 3-4 hours, or until the potatoes are tender.
4. Stir in the refrigerated roux mixture, then add in 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 hot, topped with cheddar cheese and bacon bits. Enjoy!

Tips for Success

• Don’t skip the roux: It adds essential thickness and creaminess to the soup.
• Cut vegetables evenly: This ensures even cooking and a perfect texture.
• Taste and adjust seasonings: Always taste before serving to ensure the flavors are right.

Additional Tips and Variations

• Cheese Swap: If Velveeta isn’t your thing, try cream cheese or a different melty cheese for a similar texture.
• Spice it Up: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
• Make it Vegetarian: Swap the beef for a plant-based alternative and use vegetable broth instead of chicken broth.

Nutritional Highlights (Per Serving)

Calories: 400 | Protein: 20g | Carbs: 25g | Fat: 24g | Fiber: 3g

Frequently Asked Questions (FAQ)

• Can I freeze this soup? Yes, you can freeze it for up to three months. Just make sure to cool it completely before transferring it to an airtight container.
• How can I make it gluten-free? Use a gluten-free flour blend to make the roux, and ensure your broth is gluten-free.
• Can I make this on the stovetop? Absolutely! Cook the beef and vegetables in a large pot, then follow the same steps, simmering until everything is cooked through.

Conclusion

This Extra Creamy Slow Cooker Cheeseburger Soup is a delightful comfort food experience that combines the best of cheeseburgers and hearty soups. We invite you to try this recipe and savor its rich flavors. Don’t forget to share your experience with us and let us know how much you enjoyed it!