This rich and flavorful soup brings all the tastes of a classic cheeseburger together in soup form. It’s easy to make in the slow cooker, letting the flavors meld together all day. The melted Velveeta and sour cream make it ultra creamy and irresistible! It’s sure to be a new family favorite.
What toppings can I add?
Some tasty toppings to add on top of your bowl of creamy cheeseburger soup include crispy bacon pieces, thinly sliced green onions, diced tomatoes, shredded cheddar cheese, or crushed potato chips.
Can I use a different cheese?
While Velveeta cheese is used in the original recipe to make the soup extra creamy, you can use shredded cheddar, Monterey Jack, or pepper jack cheese. The soup may turn out slightly less thick using regular shredded cheese.
Can I make this on the stovetop?
Yes, you can make the soup on the stovetop instead of the slow cooker. Simply cook the ground beef and onion in a large pot. Then add remaining ingredients except sour cream and simmer for 15-20 minutes until vegetables are tender before adding and melting in the cheese.
What goes well with this soup?
Serve the creamy cheeseburger soup with crusty bread, bread bowls, crackers, or even as a topper for baked potatoes. It also pairs nicely with a fresh green salad.
Cook Time:
- High: 2-3 hours
- Low: 4-6 hours
Servings: 6-8 servings
Ingredients:
- 500g (1 lb) lean ground beef
- 1 large yellow onion, diced
- 3 carrots, grated
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 10 oz (284g) can condensed cream of celery soup
- 4 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 450g (1 lb) Velveeta cheese, cut into cubes
- 125g (1/2 cup) sour cream
Instructions:
- In a skillet over medium-high heat, brown the ground beef breaking it into pieces with a spoon. Add the diced onion and continue cooking until the onion softens, about 5 minutes.
- Transfer the cooked ground beef and onion to a 6-qt crockpot. Add the grated carrots, diced celery, minced garlic, cream of celery soup and beef broth. Season with salt and pepper and stir well.
- Lay the Velveeta cheese cubes over the top of the mixture in the crockpot. Cover and cook on Low for 4-6 hours or High for 2-3 hours, until vegetables are tender.
- Once cooked, remove the lid and stir the soup until the cheese cubes have melted. The soup will be thick and creamy from the melted cheese.
- Stir in the sour cream until fully blended. This adds creaminess and thickens the soup slightly. (Source: Ineskohl.info)
- Ladle the creamy cheeseburger soup into bowls and enjoy! Top with any extra favorite toppings. This comforting soup is perfect for fall and winter days.
Tips
- Look for low sodium beef broth to help control saltiness.
- Add Worchestershire sauce for extra flavor.
- Make it kid friendly by using ground turkey instead of beef.
- Garnish bowls with shredded cheddar and green onion.
- Let soup sit for 10 minutes before serving so flavors continue developing.
- Freeze up to 3 months for easy meals later. Thaw overnight in fridge before reheating.
Nutrition Info (Per serving):
- Calories: 680
- Total Fat: 36g
- Saturated Fat: 18g
- Cholesterol: 115mg
- Sodium: 1920mg
- Total Carbohydrates: 41g
- Protein: 39g
