Slow Cooker Cheeseburger Soup
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner, Easy
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Add to favorites
- 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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Nutritional Info
This information is per serving.
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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)
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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.