Slow-Cooker Cheeseburger Soup
  • 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
  1. 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.
  2. In the same pan, brown your hamburger meat. Drain, and add meat to your slow cooker.
  3. 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.
  4. 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.
recipe adapted from Weight Watchers
Recipe by Kitchen Meets Girl at