Description

Sometimes, there’s nothing quite like a rich, creamy soup to warm you up and fill you with comfort. While chicken noodle soup has its place in our hearts, sometimes we crave something with more decadence and a burst of flavor. That’s where this slow cooker cheeseburger soup comes in. It’s an indulgent, hearty dish that takes the best parts of a cheeseburger—savory beef, creamy cheese, and flavorful seasonings—and transforms them into a smooth, satisfying soup that’s perfect for any cold day.

This recipe is an updated version of a classic slow cooker cheeseburger soup, with a key change that makes all the difference: the cheese. Instead of using cheddar, which can be delicious but sometimes a bit stringy when melted, we opted for Velveeta. This choice may be a bit controversial, but it ensures a silky smooth broth without any clumps or separation. The result is a soup that’s not only rich in flavor but also perfectly creamy and smooth.

In addition to the cheese, we used a roux—a mixture of butter, flour, and mil to thicken the soup to the perfect consistency. The addition of fresh vegetables like carrots, celery, and onion adds depth and balance to the rich flavors of beef and cheese. This slow cooker cheeseburger soup is a true comfort food that will quickly become a favorite in your household.

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 black pepper, to taste
• Bacon bits, for garnish
• Grated cheddar cheese, for garnish

Preparation Method

1. Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces and seasoning with salt, pepper, and garlic powder. Drain excess fat and set aside.

2. In the same skillet, melt butter over medium heat, then whisk in flour to make a roux. Cook for 2-3 minutes until golden brown, then slowly whisk in milk until smooth. Season with salt and pepper, then refrigerate.

3. In a slow cooker, combine browned beef, chopped onion, carrots, celery, and diced potatoes. Add chicken broth and season with dried basil and parsley. Cover and cook on high for 3-4 hours until potatoes are tender.

4. After cooking, add the refrigerated roux and cubed Velveeta cheese to the slow cooker. Stir well and cover, cooking for an additional 30 minutes until cheese melts and soup is thick.

5. Serve the soup in bowls, garnished with grated cheddar cheese and crispy bacon bits. Enjoy hot.

Tips and Conclusion

Bonus Tip:

If you prefer a little kick in your soup, consider adding a dash of hot sauce or some diced jalapeños for a spicy twist. For a more traditional cheeseburger flavor, you could also stir in some mustard or ketchup right before serving.

Conclusion:

This slow cooker cheeseburger soup is the ultimate comfort food, combining the hearty flavors of a cheeseburger with the warmth and satisfaction of a creamy soup. The use of Velveeta cheese ensures a smooth, velvety broth that coats your palate with every spoonful, while the roux adds the perfect thickness to the dish. The added vegetables bring a subtle sweetness and depth that balance the richness of the beef and cheese. Topped with bacon bits and extra cheese, this soup is a decadent, crowd-pleasing dish that’s sure to become a staple in your home. Whether you’re serving it for a family dinner or enjoying it as leftovers on a cold day, this cheeseburger soup is comfort food at its finest.