Crock Pot Cheeseburger Soup #FantasticalFoodFight

January 18, 2017

A thick, cheesy soup with all the flavors of a cheeseburger.

I can't believe that this month's Fantastical Food Fight is here. It seems like we just shared those delicious shortbread cookies recipes last December.  Whew..a month sure has zipped by, hasn't it?

Just a little reminder: Fantastical Food Fight is a group of food bloggers that make specific type of dish each month. Then,we share, share, share.  It's such a great group, so, be sure to check out below this post to see lots more recipes.

Our dish this month is in my favorite kitchen item...the crock pot!  To be specific, soup in the crock pot (or slow cooker).


Different versions of this soup have been all over the web the past few years and I have always wanted to give it a try. With this month's theme, it was the perfect opportunity.

There is all the great flavors of cheeseburger in this thick, filling soup.Ground beef ( or turkey) celery, carrots, potatoes, tomatoes and lots of cheese.  It was a total hit here for dinner.  My kids aren't huge soup eaters, but, if it has cheese in it, we usually have more success. Well, this was a success! Really tasty and was a great way to warm up in this chilly January.

You can also make this a bacon cheeseburger soup. Simply cook, then, drain 4-5 slices of bacon and chop them up a bit. Add chopped bacon into crock pot when you add your cooked ground beef.







Crock Pot Cheeseburger Soup

by Table for Seven
Prep Time: 00:30
Cook Time: 04:00
Ingredients (Serves: 8)
  • 1 lb ground beef (or turkey)
  • 1 TBSP minced onion
  • 2 cups shredded sharp cheddar cheese
  • 8 oz cream cheese
  • 4 cups chicken broth
  • 2 cups chopped potatoes
  • 14.5 oz can petite tomatoes, drained
  • 1 cup chopped celery
  • 1 cup baby carrots
  • 1/4 cup flour
  • 1 cup milk
  • salt/pepper, to taste preference
Instructions
In a skillet, brown ground beef with minced onion. Cook until no longer pink. If necessary, drain.
Add cooked meat into crock pot. Then, add in cream cheese, chicken broth, potatoes, tomatoes,celery, carrots, salt and pepper.
Cover and cook on low for 6 hours or on high for 3 hours.
About 15 minutes before soup is done, whisk together flour and milk until smooth in a small bowl. Add flour/milk mixture and shredded cheddar cheese into soup. Mix well.
Cook remaining 10-15 minutes or until cheese is melted.


1 comment

  1. Just wanted you to know I featured this on my round up for the Create Link Inspire party! I'll be pinning it to the group board today. Thanks so much! http://www.rachelteodoro.com/2017/01/create-link-inspire-party-13-recipes.html

    ReplyDelete