Slow Cooker Cheeseburger Soup
What you need:
- 4 cups potatoes, peeled and diced
- 1 small onion, diced
- 1 to 2 stalks celery, chopped
- 3/4 cups shredded or chopped carrots
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 3 cups chicken broth
- 1 lb. ground beef
- 1 Tbsp. olive oil
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups half and half or heavy cream
- 1 tsp. salt (plus some to taste)
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 cup sour cream
- 2 cups shredded sharp cheddar cheese
- Toppings: Shredded sharp cheddar cheese, bacon bits, chopped green onions, diced tomatoes
Directions:
- Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth into a slow cooker. Cook on LOW for 7 to 8 hours --or-- on HIGH for 3 to 4 hours.
- 30 minutes prior to serving, heat oil in a skillet over medium heat. Add ground beef and crumble while it browns. Set aside.
- Wipe the skillet with a paper towel and then add butter to the skillet and stir until it melts.
- Add flour and stir until it soaks up the butter. Slowly, whisk in half and half or heavy cream until the mixture is smooth and thickens.
- Add salt, pepper, and sour cream to the skillet.
- Add cream mixture from skillet, ground beef, and shredded cheese to the crockpot and stir to combine.
- Serve warm with additional cheese, bacon bits, green onions, and diced tomatoes on top, if desired.
Recipe from Creme de la Crumb