WEIGHT WATCHERS SLOW-COOKER CHEESEBURGER SOUP
I got this recipe from the Weight Watchers site. I have not tried it yet, but it is one of my favorite soups so I had to save it to try soon. It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.
Provided by CookingONTheSide
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 207.7, Fat 9.8, SaturatedFat 4.6, Cholesterol 49.6, Sodium 1149.9, Carbohydrate 7.5, Fiber 0.5, Sugar 3.4, Protein 21.5
SLOW COOKER CHEESEBURGER SOUP FROM TASTE OF HOME
Slow cooker cheeseburger soup, originally from Taste of Home, is a rich and creamy, cheesy soup made with ground beef, potatoes, onions, and carrots in a Velveeta base with a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.
Provided by Tara Ziegmont
Categories Main Course Main Dish Soup
Time 6h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 23 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1339 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving
CROCK POT CHEESEBURGER SOUP
Crock Pot Cheeseburger Soup is a hearty slow cooker soup recipe loaded with ground beef, diced hash brown potatoes, chopped green onions, mozzarella and cheddar cheese.
Provided by Erin
Categories Crock Pot Recipes
Time 4h15m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 957 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 212 milligrams cholesterol, Fat 68 grams fat, Fiber 4 grams fiber, Protein 44 grams protein, SaturatedFat 33 grams saturated fat, ServingSize 1, Sodium 2050 grams sodium, Sugar 8 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
CHEESEBURGER SOUP
When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!
Provided by KimmieOH
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, brown ground beef and onion.
- Add broth, celery, carrots, parsley and potatoes.
- Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
- In a saucepan, melt the butter and stir in flour.
- Add the milk, stirring until smooth.
- Gradually add milk mixture to the soup, stirring constantly.
- Bring to a boil and reduce heat to simmer.
- Stir in cheese; continue to stir until cheese is melted then serve.
- Do not boil.
Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6
BIG BATCH CHEESEBURGER SOUP
When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. You can use turkey meat instead of beef or add bell peppers or jalapenos for a little kick. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 4h35m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours., Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.
Nutrition Facts : Calories 300 calories, Fat 15g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 949mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
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