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This post last appeared on the blog on December 5, 2011, but it’s making another appearance for #SoupaPalooza 2012.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid,Red Star Yeast and Le Creuset.
Last year, my parents got Mr. Fox and I a crock pot for our one-year anniversary. We had previously been using a tiny 3-qt Hamilton Beach (which we still use for apple cider), and it was definitely ready for an upgrade! The first one purchased for us was a 7qt Rival brand digital Crock Pot, with the ceramic insert. It was great, however, it started burning everything. Even on keep warm, it got too hot and ruined everything I put in it. Mr. Fox had long since thrown the box away, so we were stuck. Well, so I thought. I searched the internets and determined that if you call the manager of Walmart (which is where it was purchased), and explain the situation, they’d return it without the box.
A day later, we were the proud owners of the GE 6qt Digital Slow Cooker. Instead of the ceramic crock insert, it has a non-stick crock!
Upon bringing it home, along with some Slow Cooker Liners, I couldn’t wait to use it. And in the year that we’ve had it, it’s seen some pretty good recipes (Crock Pot Chili and Crock Pot Mac and Cheese)!
I bought a cookbook last year that was nothing but ground beef recipes, and it had a few delicious soups including a Cheeseburger Soup. I decided to make it and adapt it for the crock pot. Of course, my altered recipe disappeared with the rest of my old blog, so now I am making it again today! My kitchen smells delicious right now.
A vegetarian friend of mine asked me what was in it, and upon thinking about it, I suppose you could alter this recipe to use vegetable stock for chicken broth and veg-”meat” instead of ground beef. If you are vegetarian and you try it, please let me know how it is, and I will add the veg-friendly version to this post!
A truly "All-American" soup that will please your picky children AND your picky husband. Ground beef, potatoes, veggies and cheese equals a winning combination!
I originally found this recipe in the Taste of Home Ground Beef cookbook, but I lost the cookbook and found it on the internet, and altered it from there.
Ingredients
- 1lb ground beef (80/20 chuck works best)
- 3/4 cup chopped onion
- 3/4 cup crinkle cut carrots
- 3/4 cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley
- 4 tbsp butter, divided
- 3 cups low sodium chicken broth
- 4 cups diced potatoes (unpeeled or peeled, depending on preference)
- 1/4 cup all-purpose flour
- 16 oz Velveeta, cubed
- 1 1/2 cups milk
- 3/4 tsp salt
- 1/4 to 1/2 tsp pepper
- 1/4 cup sour cream
- 1/4 cup Simply Heinz ketchup
- 1/3 cup real bacon pieces
Directions
- In a 4-qt saucepan, brown the ground beef; drain and set aside. In the same saucepan, sauté the onion, carrots, celery, basil and parsley in 1 tbsp of the butter, until vegetables are tender, about 10 minutes.
- Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.
- Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup and return to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Stir in the cheese, milk and pepper; cook and stir until cheese melts. Transfer to crock pot and set to low for 6 hours.
- About 10 minutes before serving, blend in sour cream (and if you want, ketchup and bacon pieces), and serve with some shredded cheese on top.
Notes
This recipe can also be made outside of the crockpot, if you don't have the time. I've found that leaving it simmer in the pot for about an hour before serving yields the tenderest potatoes. So just follow the directions up until transferring it to the crockpot, and you'll be fine!
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cheeseburger soup ground beef potatoes cheese crock pot revisited
