Description
A rich, cheesy, and hearty slow cooker soup that combines all the flavors of a cheeseburger with creamy potatoes and optional veggies for a comforting meal perfect for cold nights.
Ingredients
- 1 pound ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 3 medium russet potatoes, peeled and diced (about 1-inch dice)
- 12 ounces frozen peas and carrots (optional)
- 10.5 ounce can cheddar cheese soup
- ½ teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta, cut into cubes (optional)
Instructions
- Brown the ground beef with diced onion in a skillet over medium-high heat until no pink remains and the onion softens, about 8–10 minutes. Drain any grease.
- Add garlic to the pan and stir for 30 seconds until fragrant, or add jarred garlic directly to the slow cooker.
- Transfer the beef, onion, and garlic to a 6-quart slow cooker.
- Add chicken broth, potatoes, frozen veggies, cheddar cheese soup, and black pepper. Stir to combine.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours.
- One hour before serving, stir in heavy cream and Velveeta cubes. Cover again and let it melt and get creamy.
- Stir well, taste, adjust seasoning if needed, and serve hot.
Notes
- Swap ground beef with turkey, sausage, or chicken for a variation.
- Use Yukon gold potatoes for a buttery texture.
- Leave out or swap veggies as desired.
- Shredded cheddar cheese can replace Velveeta.
- Adjust consistency by mashing potatoes or altering broth/cream amounts.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
