Crock Pot Cheeseburger Soup Recipe
Thick and cheesy crockpot cheeseburger soup is rich and creamy with plenty of chunks for a stick-to-your-ribs kind of soup!
Servings: 6
Ingredients
- 1 lb ground beef cooked
- 1 tablespoon minced garlic
- 1 - 32 oz. carton beef broth full sodium
- 1 cup carrots peeled and diced
- 3 medium potatoes peeled and cubed
- 1 tablespoon onion powder
- 2 tablespoons butter unsalted
- 1/2 cup flour
- 2 cans 12 oz. evaporated milk, or half and half
- ¼ cup Worcestershire Sauce
- 2 cups shredded cheddar cheese
- 1 teaspoon basil
- 1 teaspoon thyme or Italian seasoning
- 2 teaspoons Lawry’s seasoning salt
- pepper to taste
- Bacon optional
Instructions
- Add cooked hamburger, garlic, beef broth, carrots, potatoes, and onion powder to a slow cooker and cook on LOW for 7 hours.
- While the soup is coming up to 7 hours, make the sauce by melting butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and Worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
- Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt, and pepper. Pour cheese sauce into the slow cooker and stir to combine.
- Cook on LOW for another hour.
- Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with more shredded cheese and bacon pieces. Serve warm.
Nutrition
Calories: 455kcal | Carbohydrates: 15g | Protein: 25g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1830mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4084IU | Vitamin C: 4mg | Calcium: 320mg | Iron: 3mg