Creamy Burger Soup (Print Version)
# Ingredients:
01 -
1 lb ground beef, lean.
02 -
1 block (16 oz) of Velveeta, chopped.
03 -
1 finely diced yellow onion.
04 -
1 cup chopped carrots.
05 -
1/2 cup diced celery.
06 -
4 small peeled and cubed potatoes.
07 -
3 cups chicken broth, low sodium.
08 -
2 cups whole milk.
09 -
1/4 cup plain flour.
10 -
1/4 cup butter, unsalted.
11 -
1 tsp garlic powder.
12 -
1 tsp basil (dried).
13 -
1 tsp parsley (dried).
14 -
Salt and pepper (as needed).
15 -
Optional topping: crispy bacon bits.
16 -
Optional topping: shredded cheddar cheese.
# Instructions:
01 -
In a big skillet, cook the ground beef over medium heat until it's no longer pink. Sprinkle in some garlic powder, salt, and pepper. Carefully drain away the grease.
02 -
Clean skillet! Melt butter in it, stir in flour, then cook until light brown (2-3 mins). Whisk in milk, add salt and pepper. Move this to the fridge.
03 -
Toss ground beef, potatoes, onion, celery, and carrots into your slow cooker. Pour in the chicken broth, then mix in the dried basil and parsley.
04 -
Put the slow cooker lid on and let it work on high for about 3-4 hours or until the potatoes are soft.
05 -
Add the chilled butter-flour mixture and Velveeta into the slow cooker. Let it all cook another half hour so the cheese melts and the soup thickens.
06 -
Before serving, sprinkle a little shredded cheese and bacon bits on top if you'd like.
# Notes:
01 -
You can make the butter-flour mixture ahead and chill it.
02 -
Ensure potatoes are soft enough before mixing in the cheese.