After making many different versions of this soup over the years, this ended up being the best recipe for Cheeseburger Soup we have ever had. we loved it, so I made sure to write it all down so I could make it again. So good!
Slow Cooker Cheeseburger Soup
8-10 Yukon gold potatoes, scrubbed and cubed
2 TBSP.olive oil
1 onion, chopped
2-3 cups sliced carrots
2-3 stalks celery, sliced
1 lb. ground beef, browned and drained
1 tsp. dried parsley
3/4 tsp. salt
pepper to taste
3 cups beef broth
2 cups chicken broth
4 TBSP. butter
1/4 cup flour
1 (12 oz.) can evaporated milk 'or' 1 1/2 cups milk
1 lb. Velveeta cheese, cubed
1/2 - 3/4 cup sour cream
Place the potatoes in the bottom of the slow cooker. In a large skillet, heat the oil. Saute the onion, carrots and celery until translucent. Place the cooked veggies to the slow cooker. Place the cooked ground beef over top of the potatoes. Add the parsley, salt and pepper. Pour the beef broth and just enough chicken broth over top to just cover the potatoes and beef mixture. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours. About 30 minutes before serving, melt butter in a medium saucepan. Whisk in the flour and cook for a minute to cook out the flour taste. Whisk in the milk and bring to a boil, stirring constantly, until thickened. Whisk the thickened milk mixture into the soup in the slow cooker. Stir in the Velveeta cheese and stir until melted and combined. Whisk in the sour cream and let it heat through.
Makes about 10-12 servings.
