Description
This Crockpot Cheeseburger Soup is an ideal winter recipe. The leftovers can be frozen and made another night!
Ingredients
Scale
- 3 cloves of garlic (minced)
- 1 medium-sized onion (diced)
- 1 pound ground beef
- 1 pound red or yellow potatoes (cut into 1-inch pieces)
- 3–4 carrots (trimmed, peeled, and diced into 1/2-inch pieces)
- 1 quart (4 cups) beef broth
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 teaspoon chipotle chili pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 2 cups grated sharp cheddar cheese
Instructions
- Mince 3 cloves of garlic and dice a medium sized onion.
- In a skillet, toss in a pound of ground beef along with your onion & garlic. Cook until the meat is browned and the onions are a little tender.
- Wash a pound of red or yellow potatoes and then cut them into 1 inch pieces.
- Wash, trim, and peel 3 or 4 carrots. Dice into 1/2 inch pieces.
- Toss the potatoes and carrots into your crockpot along with the ground beef. If you have grease in your pan, scoop the meat out with a slotted spoon and place it in the crockpot.
- Pour in 1 quart (4 cups) of beef broth.
- Add 1/4 c ketchup and 2 tablespoons of classic yellow mustard.
- Add a teaspoon of chipotle chili pepper.
- Add 1/2 teaspoon each of black pepper and salt. Stir.
- Cook on high for 5 1/2 hours or on low for 10 hours.
- An hour before your soup is done, melt 2 tablespoons of butter in a small saucepan.
- Whisk in 2 tablespoons of flour. Let it bubble for just a minute and stir in 1 1/2 cup of milk. Stirring continually, cook this over medium heat until it just begins to boil. Turn the heat down as low as it goes.
- Add in 2 cups of grated sharp cheddar cheese, stirring until it is melted in.
- Stir the cheesy mixture into the crockpot and let it cook together for the final hour.
Notes
Serve the soup with a little extra cheese sprinkled on top, and even add some diced pickles or crumbled bacon.