Slow-Cooker Cheeseburger Soup. Not so easy on the eyes, but pretty darn good in the tummy.
Earlier this week we finally had a fall-temperature day, and I used that as an excuse to make my first pot of soup of the season. I look forward to soup weather all year long. There’s just nothing like a hearty bowl of soup or stew on a drizzly, cool weather day!
I hadn’t planned to post this recipe…because let’s face it, it’s not very photogenic. Or at least it isn’t for a novice food photographer like me. But then I realized that today is National Cheeseburger Day, and I decided to share it with you after all. Who comes up with these food holidays, anyway?
Photos aside, this soup was a fun twist on our usual stews and chili. I used chicken stock as the base, since that’s what I had on hand, but beef stock or veggie stock would work just as well. I also used evaporated milk rather than regular milk, because evaporated milk is less likely to curdle in the slow cooker.
Add in some sauteed veggies, ground beef, spices–and cheese!–for an easy, family-friendly dinner any night of the week!
This soup was creamy and thick, and was especially good scooped up with tortilla chips.
- 1 tablespoon olive oil
- 3 medium garlic cloves, minced
- 1 medium onion, chopped
- 3 medium celery ribs, chopped
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 3 cups canned chicken broth, divided
- 1 (12 ounce) can evaporated milk (I used low-fat)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1½ tablespoons Worchestershire sauce
- 1 tablespoon yellow mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 8 ounces cubed cheese (I used Velveeta)
- additional cheese for topping, if desired
- Preheat olive oil in a large skillet over medium-high heat. Add garlic, onion and celery to skillet and cook until tender, about 10 minutes. Remove from skillet and place the vegetables in the bottom of your slow cooker.
- In the same pan, brown your hamburger meat. Drain, and add meat to your slow cooker.
- In a small cup, combine flour and ½ cup of broth. Whisk to combine, making sure it’s smooth and lump-free. Add the mixture to your skillet, and then slowly pour in the remaining 2 ½ cups of broth. Bring to a boil, stirring constantly, and allow to cook until just thickened. Pour over meat in slow-cooker.
- Stir in your remaining ingredients, through the black pepper. Cook on low for 2 hours. Just before serving, add in your cheese and stir until it is melted. Top with additional shredded cheese, if desired.
If you’re looking for some other soups, give one of these a try: