Crockpot Cheeseburger Soup

Published by Kate

This hearty soup is perfect for a chilly day!

5 from 2 votes

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Entree

Cuisine American

Servings servings

Calories 324 kcal

Equipment

1 Crockpot

Ingredients

1 lb lean ground beef
1 large onion, chopped
½ cup chopped carrots
½ cup chopped celery
2 large russet potatoes, cut into ½ inch cubes
1 teaspoon dried basil
1 teaspoon dried parsley
1¾ teaspoon salt
3 cups low sodium chicken broth
¼ cup flour
1½ cups milk
2 tablespoons butter
2 cups shredded cheddar
To serve: sour cream and chives

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Instructions

Place ground beef in a skillet over medium heat. Cook, breaking into pieces, until browned and cooked through. Drain.
Place beef in a crockpot along with the onion, carrots, celery, potatoes, basil, parsley, salt, and broth. Cook on low for 4 hours or on high for 2 hours.
Whisk together the flour and milk. Add to the crockpot, along with the butter and shredded cheese. Cook for an additional 1 hour on high.
Transfer soup to bowls and garnish with sour cream and chives.

Notes

You can use 80%, 85%, or 90% lean beef for this recipe.

I highly recommend shredding the cheese yourself. Pre-shredded cheese contains potato starch, which can prevent it from melting nicely into the soup.

Nutrition

Calories: 324kcalCarbohydrates: 18gProtein: 24gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 783mgPotassium: 655mgFiber: 2gSugar: 4gVitamin A: 1812IUVitamin C: 12mgCalcium: 283mgIron: 3mg

Keyword crockpot cheeseburger soup

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