CHEESEBURGER SOUP
This Cheeseburger Soup is thick, hearty and loaded with ground beef, potatoes, veggies and plenty of cheese! Make it on the stovetop or in the slow cooker.
It is just such an amazing combination, and one that warms you right through when it’s cold outside (though fingers crossed it’s a while before we’re building snowmen!).
But, I’ll be honest — I’m not always the best at planning meals ahead and being prepared and all that.
This comes as a shock even to me, who is an obsessive planner in pretty much every area of life, but just can’t always get my Cheeseburger Soup in the slow cooker in the morning.
For that reason, here we are with a simple stovetop Cheeseburger Soup — a meal that comes together in about 30 minutes, provided you aren’t chopping vegetables with a toddler on your hip.
Enjoy!
How to make Cheeseburger Soup:
- Brown your ground beef and onions in a large dutch oven or soup pot.
- Add your spices — adding dried spices to a hot dry pan helps to liven up the flavor after being stored for so long.
- Add your vegetables and broth, cover and simmer until tender.
- Add your dairy at the end so it doesn’t curdle — cream and corn starch to make it thick and creamy, and cheese for that awesome cheeseburger flavor.
- Top it — choose your favorite cheeseburger toppings or add shredded cheese and green onions.
How to make Crockpot Cheeseburger Soup:
You will need to brown your ground beef before adding it to the slow cooker, but then everything except for the dairy and thickeners can technically just be thrown in and cooked until down — I would give it about 8 hours on low.
Ways to lighten up this soup recipe:
- If you need to, you can swap the potatoes for cauliflower
- Substitute regular cheese for low fat cheese
- Add in extra veggies of your choosing
- Use extra lean ground beef or even ground turkey (though there isn’t a big difference in calories between the two)
- Use low fat milk
source: thereciperebel