Slow Cooker Cheeseburger Soup
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner, Easy
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 11:00 h
- Ready In: 11:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Slow cooker cheeseburger soup. Delicious beef soup with vegetables and cheese cooked in a slow cooker
Ingredients
- 1 pound (480 g) ground beef
- 1 medium yellow onion,peeled and chopped
- 2 cloves garlic,peeled and minced
- 2 cups (500 g) peeled and cubed russet potatoes
- 1 medium carrot,peeled and sliced
- 1/4 cup (60 g) ketchup
- 2 tablespoons mustard
- 1 tablespoon finely chopped fresh serrano chile peppers
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 14½ oz (430 g) each cans beef broth
- 10 ¾ oz (320 g) can cheddar cheese soup
- 1/2 cup (125 g) shredded cheddar cheese
Method
Step 1
In a large nonstick skillet,cook,stirring occasionally, ground beef,onion and garlic over medium-high heat until meat is brown,using a wooden spoon to break up meat as it cooks. Drain off fat.
Step 2
In a slow cooker,combine beef mixture,potatoes,carrot,ketchup,mustard,serrano peppers and seasoning. Mix well. Stir in beef broth and cheese soup.
Step 3
Cover slow cooker and cook on low-heat setting for 10-11 hours.
Step 4
Remove cooked cheeseburger soup from slow cooker. Ladle into soup bowls. Top each serving with shredded cheddar cheese and serve.
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posted by Mike Reeves on July 17, 2016
Great recipe!
For a zippy twist add some roasted, peeled New Mexico green chile. A couple of tablespoons per serving added when already in the individual serving dishes. Heating/cooking the green chiles can result in making them uncomfortably “hot” spicy, so add them last.