Slow Cooker Cheeseburger Soup
Ingredients
The soup base
-
1
lb
lean ground beef
-
½
cup
yellow onion, finely diced
-
3
cloves
garlic, minced
-
1
lb
yellow, russet, or Yukon gold potatoes, diced
-
3
medium
carrots, peeled and diced
-
3
stalks
celery, diced
-
32
oz
low-sodium chicken broth or beef broth
-
2
tsp
Worcestershire sauce
-
1½
cups
whole milk or half and half
-
4
oz
cream cheese
-
2
cups
shredded cheddar cheese
-
4
strips
bacon, cooked and chopped
-
2
tbsp
cornstarch (optional)
-
¼
cup
cold water (optional)
-
to taste
fine salt
-
to taste
black pepper
Optional toppings
-
to taste
fresh chopped parsley
-
to taste
diced or sliced dill pickles
-
to taste
diced red onion
-
to taste
additional bacon and cheese
-
to taste
ketchup or mustard
-
to taste
crusty bread for dunking
Instructions
- Cook ground beef, onion, and garlic in a skillet until beef is browned, then drain excess liquid.
- Add the cooked beef mixture, potatoes, carrots, celery, broth, Worcestershire sauce, salt, and pepper to a slow cooker.
- Cook on low for 7-8 hours or high for 3-4 hours until potatoes are tender.
- Prepare bacon in a skillet until crispy, then chop and set aside.
- About 30 minutes before serving, add milk, cream cheese, and shredded cheese to the slow cooker and stir until melted.
- If desired, mix cornstarch with cold water to thicken the soup and cook for an additional 15-30 minutes.
- Stir in bacon and adjust seasoning before serving with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
490
Total fat
25g
Total carbohydrates
29g
Total protein
36g
Sodium
890mg
Cholesterol
122mg
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