Slow Cooker Cheeseburger Soup!
- Servings
- 4
Ingredients
- 1 1/2 lb lean ground beef
- 4 medium potatoes peeled & diced
- 1 Large Onion diced
- 2 clove garlic minced
- 1 cup carrots shredded
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 cup chicken broth OR beef broth chicken seems to give better flavor
- half a stick of butter
- 2 cup whole milk OR heavy cream OR half/half
- 2 cup cheddar cheese shredded
- 8 oz Velveeta cubed optional
- 8 oz full fat cream cheese softened
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp adobo red top, found in the spanish section
Method
-
In a large 6 quart crock pot/slow cooker add in your potatoes, onions, carrots, dried basil, salt , pepper and parsley, then pour the chicken broth over the contents. Cover with lid.
-
Cook on low heat for 7 hours OR on high heat 4 1/2 hours or until potatoes are completely tender.
-
Once the potatoes are tender and have been cooking for those hours, its time to cook your beef
-
In a large skillet over medium-high heat, crumble the meat, add in the minced garlic and adobo, cook until browned, then drain the grease.
-
Pour cooked beef into slowcooker/crock pot.
-
Pour in the milk into the crockpot and stir to combine everything.
-
Add the cubed velveeta, cream cheese and shredded cheese to crock pot. Stir again until the cheeses fully meld into the soup.
-
Cover with lid and cook another 30 minutes or until cheeses are fully melted.
-
ENJOY!
-
COOK NOTE: if you want a slightly thicker 'soup' you can add in 1/4 cup flour to the soup
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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