Most of the time when I make soup I like for it to be thick and creamy or chunky. But this one was actually really good for how simple and light it seemed! Check it out, try it, and let me know what you think.
1 clove garlic, minced
1 onion, chopped
1 celery rib, chopped
2 lbs. ground beef, browned
2 T. flour
3 cups canned chicken broth, divided
1 cup evaporated milk
8 ounces Velveeta, cubed
1/2 t. paprika
1/4 t. salt
1/8 t. pepper
Let’s start with our skillet. I use cast iron because I love it… And with cast you can get a workout while your cooking (carrying it around and such). What other cookware can do that??
Toss in your onion, garlic, and celery.
And sauté. (Cook until tender) ( And I used two kinds of onion because I was running out.. Oops!)
Dump in a large crockpot.
Brown your hamburger and dump it in too.
Then in a small cup, combine the flour and 1/2 cup broth. Stir until lump-free. Dump this in the same skillet you browned hamburger in and add the remaining 2 1/2 cups broth.
Bring to a boil and then pour into the slow cooker.
Add the evaporated milk and stir.
Cube your cheese and toss it in too.
Add your seasonings, stir, and cook on low for two hours. If pressed for time you can always heat through on the stove.
Slow-Cooker Cheeseburger Soup
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- 1 clove garlic, minced
- 1 onion, chopped
- 1 celery rib, chopped
- 2 lbs. ground beef, browned
- 2 T. flour
- 3 cups canned chicken broth, divided
- 1 cup evaporated milk
- 8 ounces Velveeta, cubed
- 1/2 t. paprika
- 1/4 t. salt
- 1/8 t. pepper
- In a large cast iron skillet, sauté your onion, garlic, and celery until tender.
- Meanwhile, brown your hamburger and then dump the hamburger and veggies into a large crockpot.
- In a small cup, combine the flour and 1/2 cup broth. Stir until lump-free and dump into the same skillet you browned the meat in. Add the remaining broth and bring to a boil.
- Pour into the slow-cooker and add the evaporated milk and cheese.
- Stir in the spices and cook on low for around two hours.
- If pressed for time, you can always heat the soup through on the stovetop. Make sure it's hot and cheese is melted.
Prairie Gal Cookin' http://www.prairiegalcookin.com/