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| Slow Cooker Cheeseburger Soup |
This beef and cheese soup is comforting and hearty. Easy to make in the slow cooker.
I really felt like eating this the past few days, however, lots of the recipes I found either I didn’t have the ingredients to make it, or thought some of them were downright weird for this type of soup.
My pantry and freezer were filled with similar ingredients so I thought I’d try it out–and that it just may be an improvement over the standard recipe.
Back last winter I took advantage of a huge sale a local store was having on every variety of canned soup–not just the usual tomato, cream of chicken/mushroom, etc. Every variety was discounted, so I bought some of other varieties that I’d have to pay full price for ordinarily. I picked up about 4 cans of cheddar cheese soup because it’s very useful to have on hand for anything quickie cheese–such as a sauce.
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| A hearty and delicious soup that’s a dinner |
Most recipes I found used cream of chicken–I found this totally weird for a beef-based soup. I’m not saying it would taste bad; it’s just weird is all.
I also didn’t have frozen shredded hash browns, and I wasn’t going out to buy them either. But I did have half a bag of tater tots. Now I think this is an improvement over the standard hash browns because tater tots have some onion and a very savory flavor, so they’d season the soup. I also added a bit of extra onion–the instant kind–because I pretty much like a lot of onion in anything with ground beef. You can leave it out if it’s not your dish of tea.
I’d thought about adding bacon, but didn’t. I reserved that as a topping. Those that want it can add it and those who don’t like it (is there anybody that doesn’t like bacon??? But I imagine there are LOL) don’t have to have it.
This one is a meal, so maybe a crusty roll and a green salad is all you need to complete the meal.
Slow Cooker Cheeseburger Soup
Ingredients
- 1 lb lean ground beef
- 16 oz 1/2 bag tater tots or crispy crowns
- 1 tbs instant onion flakes optional
- 1 10.25 oz cheddar cheese soup
- 3/4 cup milk
- 1 beef stock cube
- 1 1.25 cups water
- 2 cups Velveeta
TOPPING
- diced bacon
- shredded cheddar cheese
- chopped parsley
Instructions
- Place tater tots in the bottom of a 4-6 quart slow cooker.
- Brown ground beef; drain well. Add to slow cooker.
- Add milk, soup, water and stock cube. Cover and cook on HI for 2 hours.
- Add the Velveeta and cook for an additional 1-1.5 hours.
- Stir well and serve. Top with any or all of the toppings if desired.
- Serves 4- 6
Nutrition
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| Slow Cooker Cheeseburger Soup |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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easyfoodsmith says
Blogging has helped me learn so much about a variety of cuisines, foods and ingredients. This soup is new to me and i am loving it!
http://www.easyfoodsmith.com
Simi J says
I really want a vegetarian version of this judith, can you help me with it.
Jeni says
Sure you can. I’m vegetarian. You can substitute Morningstar crumbles for the ground beef. One package should work. You can also get vegetable broth cubes. Just leave the bacon off or use Morningstar breakfast strips. Their products are found in the freezer section of most grocery stores. Good luck.
Judith Hanneman says
LOL Simi!!! This is just one of those things where ya can't!!!
Dina Felicetti says
Judith, thanks so much for co-hosting The Weekend Social! This looks Awesome! See you again this Thursday over at KitchenDreaming.com !
liz Fuentes says
This looks amazing. I hope to be as successful with my blog as you are one day.
Judith Hanneman says
Thanks Liz!
Connie says
Have you tried doubling this for a larger group? If so, did you double all the ingredients?
Judith Hanneman says
I’ve never tried doubling it, but I don’t think you’d run into problems doing it since it’s not like a cake that needs precise proportions to turn out right. If you do, let me know how it came out.
Jeni says
Have you tried this using a low heat setting in the crockpot? If I were to leave it all day on low for work, with the velveeta in it from the start, do you think it would turn out the same?
Judith Hanneman says
I don’t use the low setting too much because I’m home all day to tend it, but it should work fine for this soup. Since Velveeta melts so easily, I’d add it when you get home.
Sarah Dawson says
I used this recipe as a guide. Since I use 97 % lean ground beef , I just broke it up raw in the crock pot. I sautéed real onions chopped , since I was doing that for a different dish anyway. . I added ground mustard to enhance the flavor of the cheeses. I also used Swanson cream starter instead of the cheddar cheese soup, water, and milk, and added a can of petite diced tomatoes since I like tomatoes on my cheeseburgers. I also used cooper sharp American cheese instead of velveta and I topped mine with pork rinds. It was fabulous!
Judith Hanneman says
This sounds out of this world delicious!!!