Slow Cooker Cheeseburger Soup

slow cooker cheeseburger soup #slowcooker #crockpot #soups #dinner #easy #homemade
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 11:00 h
  • Ready In: 11:10 h

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Nutritional Info

This information is per serving.

  • Calories

    227.3
  • Fat

    10.7 g
  • Saturated Fat

    3.1 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    32.0 mg
  • Sodium

    675.4 mg
  • Potassium

    432.5 mg
  • Carbohydrate

    16.1 g
  • Fiber

    1.4 g
  • Sugars

    4.3 g
  • Protein

    16.6 g

Slow cooker cheeseburger soup. Delicious beef soup with vegetables and cheese cooked in a slow cooker. You may also like Sausage Gnocchi Soup

Slow Cooker Cheeseburger Soup

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, carrots, ketchup, mustard, serrano peppers, and seasoning. Mix well. Stir in beef broth and cheese soup.

Step 3

Cover the 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.

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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