Crock Pot Cheeseburger Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 1 pound lean ground beef
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 1/2 cup diced celery
- 1 cup shredded carrots
- 4 small potatoes peeled and diced
- 1 small white or yellow onion chopped
- 2 cups milk ( i use 2%)
- 1 (16 oz.) package velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- Carbohydrate 36.3755308628976 g
- Cholesterol 3146.34441553924 mg
- Fat 634.816422431858 g
- Fiber 5.38108330925527 g
- Protein 780.326120254093 g
- Saturated Fat 198.996850050704 g
- Serving Size 1 1 recipe (4379g)
- Sodium 3643.9066314775 mg
- Sugar 30.9944475536423 g
- Trans Fat 55.3685334243305 g
- Calories 9185 calories
Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything. Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted. Serve and enjoy!
