Sometimes you just need a thick and creamy, indulgent soup that will warm and fill you up. Chicken noodle is great and comforting and all that, but today we have something a bit more decadent and flavorful in mind. Allow us to introduce the ridiculously addictive Slow Cooker Cheeseburger Soup. We’ve made a few updates to the recipe to make it even better than before!

In our original version, we used cheddar cheese, which is delicious but doesn’t melt as smoothly. So this time, we decided to use velveeta cheese to create an incredibly smooth base for our soup. The velveeta cheese gives the broth an amazing consistency without any stringy bits or the hassle of dealing with milk fats breaking down. If velveeta isn’t your thing, feel free to use any cheese you like, but trust us, the soup is amazing when made with velveeta.

To achieve the desired thickness, we added a roux to the soup. A roux is a mixture of butter, flour, and milk that adds richness and thickness. Trust us when we say, do not skip this step. The roux takes the soup to a whole new level of deliciousness. With cheese and beef as the main stars of this soup, we also added carrots, celery, and onion to provide a nice depth of flavor and round things out. If you’re a fan of cheeseburgers or hearty soups, then this soup is definitely for you. Give it a try and see how much you love it.

Updated Slow Cooker Cheeseburger Soup

Serves 8-10
Active Time: 30 minutes / Inactive Time: 4 hours

Ingredients:

• 1 pound lean ground beef
• 1 (16 oz.) package velveeta, cubed
• 1 yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1/2 cup celery, finely chopped
• 4 small potatoes, peeled and diced
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1/4 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• Kosher salt and freshly ground pepper, to taste
• Bacon bits
• Cheddar cheese, grated

Preparation:

1. Heat a large pan or skillet over medium-high heat and cook the ground beef, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder.
2. Drain the fat, then wipe out the skillet with a paper towel. Melt the butter in the skillet, then whisk in the flour. Cook the roux for 2-3 minutes, or until golden brown, then whisk in the whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
3. Place the beef, along with the onion, carrot, celery, and potatoes in a slow cooker and cover with chicken broth. Season with basil and parsley, then cover and cook on high for 3-4 hours, or until the potatoes are tender.
4. Stir in the refrigerated roux mixture, then add in the cubed velveeta. Cover again and cook for another 30 minutes, or until the cheese is melted and the soup is thick and smooth.
5. Serve hot, topped with grated cheddar cheese and bacon bits. Enjoy!

Recipe adapted from Life In The Lofthouse