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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow Cooker Cheeseburger Soup Recipe

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This recipe for Slow Cooker Cheeseburger Soup, by , is from The Shulenberger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
June Shulenberger

Category:
Category:

Ingredients:  
Ingredients:  
- 1 lb lean ground beef
- 4 medium potatoes, peeled and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 c. shredded carrots
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 c. chicken broth or beef broth (chicken has better flavor)
- stick butter
- 2 c. whole milk, heavy cream, or half/half
- 2 c. shredded cheddar cheese
- 8 oz Velveeta, cubed (optional, but recommended)
- 8 oz. full fat cream cheese, softened
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp adobo (red top, found in the Spanish section)

Directions:
Directions:
- In a large 6 quart crockpot, add in your potatoes, onion, carrots, dried basil, pepper and parsley; then pour chicken broth over the contents. Cover with the lid.
- Cook on low heat for 7 hours or high heat 4 hours or until potatoes are completely tender.
- When potatoes are cooked, in a large skillet over medium-high heat, crumble the meat, add in the minced garlic and cook until browned, then drain the grease.
- Pour cooked beef into crock pot
- Pour in milk an stir everything to combine
- Add cubed velveeta, cream cheese and shredded cheese to crock pot and stir again to fully melt the cheese.
- Cover with lid and cook another 30 minutes or until cheese is fully melted

Personal Notes:
Personal Notes:
If you want slightly thicker soup, you can add 1/4 c. flour

 

 

 

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