Cheeseburger Soup

I tried a new recipe today basically to get rid of the leftover’s I had in my fridge.   Thinking it would be an average throw together they will eat it and like it meal, I got a very pleasant surprise.   I might add that you not be so hesitant like me in garnishing this wonderful soup.  I slowly ate my soup looking in disgust as my daughter doused hers with ketchup and mustard.   I put a little more salt on it thinking that would make it better.  It was good but I saw my daughter eating something I was sure she would not so it peaked my interest.  my bowl was already 1/2 way gone and I squirted my mustard and ketchup shyly in.  yummmmm   so I put more in, yummmmmmmmmmmmmmmmmmm so now I am ashamed I waited to do this and I go get another bowl and this time add in pickles!  YUMMMMMMMMMMMM   okay you have to try this to believe me that ketchup, mustard and pickles in a soup is good.  Really you have to try it because if you don’t you will sit there and miss out like I almost did.

Odd soup, really odd.   It was an easy soup to make, really easy.   It was a yummy soup, really yummy……..get the point here?  you just have to try it.  Only alteration I did was gluten-free flour (tom sawyer) and I used mont/jack cheese blend which is our favorite.

Slow Cooker Cheeseburger Soup

    • Recipe Source: Cuisine Slow Cooker Menus
    • Servings: 6
    • Prep Time: 10 mins

10 minutes

    • Cook Time: 3-4 hrs

4 hours

    • Total Time: 3-4 hrs

4 hours 10 minutes


4 tsp butter, 1 lb ground beef, 1 cup diced onion, 3/4 cup diced celery, 1/2 cup diced carrots, 1 tsp minced garlick, 1 tsp dried basil, 1/4 cup flour, 1 1/2 cup milk, 3 cups chicken broth, 2 cups diced potatoes, 2 cups cheddar cheese.  salt;pepper;ketchup;mustard;dill pickles to garnish.


Melt butter in saute pan over medium heat. Add sirloin; cook until meat begins to brown. Stir in onion, celery, carrot, garlic, and basil. Cook 5 minutes. Add flour, stirring to coat meat; cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil. Cook 2 minutes. Transfer soup to a 3 to 4 quart slow cooker. Stir in broth and potatoes. Cover soup; cook until potatoes are tender, on low setting for 3 to 4 hours. Add cheddar just before serving, stirring until cheese melts. Season soup with salt and pepper. Garnish each serving with ketchup, mustard, and pickles. © Copyright 2011, Meredith Corporation. All Rights Reserved.

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