Extra Creamy Slow Cooker Cheeseburger Soup
Ingredients:
1 pound lean ground beef
1 (16 oz.) package Velveeta cheese, 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
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, crispy bacon bits, chopped green onions
Instructions:
Brown the Ground Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked. Drain any excess fat and set aside.
Prepare the Slow Cooker: Place the cubed Velveeta cheese, chopped onion, carrots, celery, diced potatoes, and browned ground beef into the slow cooker.
Add Liquids: Pour in the low-sodium chicken broth and whole milk over the ingredients in the slow cooker. Stir gently to combine.
Cooking: Cover the slow cooker with its lid and set it to cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Stir occasionally, ensuring the cheese melts evenly and ingredients are well combined.
Seasoning: About 30 minutes before serving, taste the soup and adjust the seasoning with salt and pepper according to your preference. Stir well after seasoning.
Serve: Ladle the extra creamy slow cooker cheeseburger soup into bowls. If desired, top each serving with shredded cheddar cheese, crispy bacon bits, and chopped green onions for extra flavor and texture.
Enjoy: Serve the soup hot and enjoy the rich, cheesy goodness with all the flavors of a classic cheeseburger in every spoonful!
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
