Description
This Crockpot Cheeseburger Soup is a creamy, hearty slow cooker soup made with ground beef, potatoes, and plenty of cheese for a comforting family meal.
Ingredients
Scale
- 1 pound ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 3 medium russet potatoes, peeled and diced
- 12 ounces frozen peas and carrots
- 10.5 ounce can cheddar cheese soup
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta, cubed
Instructions
- Brown ground beef with onion in a skillet until cooked through and drain excess grease
- Stir in garlic and cook briefly until fragrant
- Transfer beef mixture to a slow cooker
- Add broth, potatoes, peas and carrots, cheddar soup, and black pepper and stir well
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours
- During the last hour, add heavy cream and Velveeta and stir until melted and smooth
- Serve hot
Notes
- You can omit Velveeta or replace it with shredded cheddar cheese
- Use low sodium broth to control salt levels
- Store leftovers in the refrigerator for up to four days or freeze for up to three months
- Prep Time: 10 minutes
- Cook Time: 8 hours 10 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 457
- Sugar: 7 g
- Sodium: 767 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 95 mg