Creamy Slow Cooker Cheeseburger Soup
Ingredients:
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
3 cups chicken broth
2 cups shredded cheddar cheese
1 cup heavy cream
1/2 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Salt and pepper to taste
1/4 cup all-purpose flour (optional, for thickening)
Fresh parsley, chopped (optional for garnish)
Instructions:
Brown the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and minced garlic, and cook for 2-3 minutes, until softened. Transfer the beef mixture to your slow cooker.
Add the Potatoes and Broth:
Add the diced potatoes, chicken broth, garlic powder, onion powder, paprika, salt, and pepper to the slow cooker. Stir to combine.
Cook the Soup:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Add the Cheese and Cream:
In the last 30 minutes of cooking, stir in the shredded cheddar cheese, heavy cream, and sour cream. If you prefer a thicker soup, whisk the flour with 1/4 cup of water until smooth, and stir it into the soup at this point.
Serve:
Once the cheese is melted and the soup is creamy, serve it warm, garnished with chopped parsley if desired.
Serve:
This Creamy Slow Cooker Cheeseburger Soup is perfect for a cozy dinner with crusty bread or a simple green salad on the side. The flavors of a cheeseburger, made into a rich and comforting soup
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 450 kcal | Servings: 6 servings
