Slow Cooker Cheeseburger Soup

2015-10-05

Cuisine: Canadian
Course: Main Dish
Skill Level: Beginner, Easy
Add to favorites

Servings : 6
Prep Time : 10m
Cook Time : 11:00 h
Ready In : 11:10 h

Slava Bond

I'm cooking chef since 1986. My..

Average Member Rating

(5 / 5)

5 5 1

1people rated this recipe

Post Views: 1,723

Related Recipes:

Slow Cooker Doner Kebab Recipe
Pressure Cooker Pork Chops with Mushroom Gravy Recipe
Slow Cooker Chicken Shawarma Recipe
Slow Cooker Chicken Adobo Recipe
Slow Cooker Kalua Pork Sliders Recipe

Slow cooker cheeseburger soup. Delicious beef soup with vegetables and cheese cooked in 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.

Recipe Type: Beef, Dinner Tags: beef broth, carrot, cheddar cheese, cheese soup, garlic, ground beef, ketchup, mustard, onion, potatoes, slow cooker recipes

Comment (1)

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.
Reply