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Slow Cooker Cheeseburger Soup

2015-10-05
slow cooker cheeseburger soup
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 11:00 h
  • Ready In : 11:10 h

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

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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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Comment (1)

  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

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