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Slow Cooker Cheeseburger Soup!

Ingredients

  • 1 1/2 pounds lean ground beef
  • 4 medium potatoes peeled & diced
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth OR beef broth chicken seems to give better flavor
  • half a stick of butter
  • 2 cups whole milk OR heavy cream OR half/half
  • 2 cups shredded cheddar cheese
  • 8 oz of Velveeta cubed (optional but recommended)
  • 8 oz of full fat cream cheese softened
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon of adobo red top, found in the spanish section

Instructions

  • 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