Crockpot Cheeseburger Soup Food

SLOW COOKER CHEESEBURGER SOUP

Steps:

• (note before starting this recipe, the total slow cooking time is 8 hours, the Velveeta cheese and cream cheese are added at the 7th hour and cooked for 1 more hour)
• Add the cooked beef, potatoes, carrots, celery, onion, salt, pepper, basil, garlic powder and chicken broth. DO NOT add Velveeta cheese and cream cheese yet.
• Cover and cook and LOW for 7 hours without opening the lid during the cooking time.
• Cut the velveeta cheese and cream cheese into cubes, add to the soup in the slow cooker. Stir to get the cubes into the soup (they won't melt straight away).
• Cover and cook for one more hour on low.
• Stir until the cheeses are blended into the soup. Serve and enjoy!

CROCK POT CHEESEBURGER SOUP

Steps:

• Brown ground beef in a skillet with onion, garlic, celery and carrots in a skillet or browning slow cooker.
• Set aside.
• Add flour to the skillet or browning slow cooker and stir in broth, heating through. Then add in milk and heat through.
• Pour beef mixture and liquid into your slow cooker and cook on low for 4-6 hours.
• A few minutes before serving, stir in cheese.

SLOW COOKER CHEESEBURGER SOUP

Steps:

• In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
• About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
• In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
• Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.

BEST EVER CHEESEBURGER SOUP

Steps:

• Season and brown meat to taste.
• Drain and put into a Dutch oven.
• Add onion, carrots, basil, parsley, broth, and potatoes.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Mix and melt butter and flour until bubbly.
• Add to soup mixture; cook and stir for 2 minutes.
• Reduce heat to low, add cheese, milk, salt and pepper.
• Cook until cheese melts.
• Remove from heat; blend in sour cream.

CROCKPOT CHEESEBURGER SOUP

Steps:

• Brown ground beef with onion in a large skillet and drain.
• Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
• Cook over low heat for 6-8 hours (or 4 hours on high).
• About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
• Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!

CROCKPOT CHEESEBURGER SOUP

Steps:

• Place potatoes, onions, carrots, celery, dried basil, and parsley in the crockpot.
• Then, add the chicken broth over it. Cover with lid. Cook on LOW for about 7 hours OR on HIGH for about 4, or until potatoes are tender.
• About 1 hour before serving, cook the ground beef in a large skillet over medium-high heat. Drain the grease out of it and add the cooked beef to the pot.
• Next, add butter to a clean skillet and melt it over low heat. When melted, slowly whisk in flour and cook until golden brown and bubbly (about 1 minute).
• Whisk in the milk (or cream), salt, and pepper.
• Pour mixture into the crockpot and stir to combine everything.
• Add the shredded cheese to the crockpot and gently stir.
• Cover with lid and cook another 30 minutes or until cheese is melted.
• Serve immediately!

WEIGHT WATCHERS SLOW-COOKER CHEESEBURGER SOUP

Steps:

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
• Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
• Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
• Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
• Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
• Cover slow cooker and cook on low setting for 2 hours.
• Serve soup topped with crumbled chips.
• Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
• Note: If the soup cooks too long, the cheese could separate.
• If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
• Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

CROCK POT CHEESEBURGER SOUP

Steps:

• Dump some lean ground beef into a large skillet over medium-high heat with a dab of butter or cooking oil.
• Crumble the ground beef well as it cooks.
• Spray the inside of the crock pot well with cooking spray.
• Once the ground beef is fully cooked, use a slotted spoon to transfer the cooked beef to the crock pot.
• Add the diced onions to the crock pot.
• Add the frozen diced hash brown potatoes to the crock pot.
• Dump the cream of mushroom soup and cheddar cheese soup into a large mixing bowl.
• Add the chicken broth to the mixing bowl.
• Add the garlic powder, onion powder and pepper to the bowl.
• Whisk all of the ingredients together well.
• Pour the mixture over the ingredients in the crock pot.
• Place the lid on the crock pot and set it to cook on HIGH.
• After 3.5 - 4 hours of cooking time remove the lid from the pot and stir the contents well.
• Add the heavy cream and shredded cheese to the pot and stir well.
• Return the lid to the pot and leave the soup to continue cooking on HIGH for 30 - 45 minutes.
• Add the chopped green onions to the pot and stir well.
• Ladle the soup into bowls and garnish with chopped green onions and shredded cheese if desired.
• Serve and enjoy!

SLOW COOKER CHEESEBURGER SOUP FROM TASTE OF HOME

Steps:

• Brown the ground beef in a large skillet over medium-high heat; remove cooked beef from pan, drain, and add to slow cooker.
• Add onion, carrots, celery, basil, parsley flakes, broth, and potatoes into the slow cooker. Press garlic into crock.
• Cook soup on low for 6-8 hours or on low for 3-4 hours, or until potatoes and veggies are tender.
• About an hour before you intend to serve the cheeseburger soup, make a roux in a small skillet by melting 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add salt, pepper, milk, and cream cheese and mix well.
• Add roux to soup. Add roux and cheese to the soup. Turn slow cooker to high and cook for an additional 30 minutes, stirring a few times until the cheese melts.
• Serve with optional toppings immediately.

CROCKPOT CHEESEBURGER SOUP

Steps:

• 1. Mix all ingredients together in a crockpot. Cook on High for 1 to 2 hours.