COZY CROCKPOT CHEESEBURGER SOUP//HOW TO MAKE CHEESEBURGER SOUP//EASY AND DElICIOUS FALL SOUP

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Start by dicing 2 stalks of celery, which is about a half cup.

Use a half of a large sweet onion since the original onion was bad.

Peel and dice 4 small to medium russet potatoes.

Measure out 1 cup of shredded carrots.

Add the diced potatoes, onion, half cup of celery, and 1 cup of shredded carrots to the crock pot.

Pour in 3 cups of chicken broth, 1 teaspoon of dried basil, and 1 teaspoon of dried parsley.

Stir the mixture and check the liquid level; add another cup of chicken broth if necessary.

Set the crock pot on low for 8 hours (since it doesn't have a 6-hour setting).

About 45 minutes before the cooking time ends, cook and crumble 1 pound of ground beef in a skillet and drain it.

In the same skillet, melt 3 tablespoons of butter over medium heat to make a roux with 1/4 cup of flour, cooking until bubbly and brown for about 1 minute.

Add 2 cups of 2% milk to the roux and whisk until smooth, seasoning with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Pour the white sauce into the crock pot and stir well.

Add 8 ounces of Velveeta cheese and 8 ounces of sharp cheddar cheese to the soup, stirring until melted.

Cover and let cook for another 30 minutes to incorporate the cheese.

Check the soup after 30 minutes; if the cheese isn't melted and the potatoes aren't soft enough, cook for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens