I’m a soup connoisseur (or at least I like to think so). I absolutely love to eat soup, and I’m not just talking about during the wintertime. Anytime I see new soup recipes (at least new to me), I love to give them a try.
This Cheeseburger Soup recipe not only looked great but is suitable for a crockpot which is a huge WIN in my book!
I tweaked the recipe I found online just a little bit to meet the needs of my family, so the one I’ve listed below is the one we ended up with. I’ve made comments regarding my tweaks in case you’d like to do the original version.
Overall…the family loved this one. My hubby gave it two thumbs up and so did (most) of the kiddos (who are quite picky, I might add)!
- 1 1/2 pound ground beef (we use 93% lean)
- 1 medium onion, diced
- 1 large russet potato, peeled and diced into small pieces
- pinch of celery seed (the receipe calls for 1/2 cup celery, diced – but, I used celery seed due to the picky “celery haters” in my house)
- 1 cup frozen corn
- 3 garlic cloves, minced
- 3/4 cup cherry tomatoes, chopped (can also use canned diced tomatoes)
- 1 (8 oz) package cream cheese
- 2 cans beef broth
- 3/4 cup tomato sauce
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried parsley
- pepper, to taste
- 1/4 cup all purpose flour
- 1 cup milk
- 2 cups shredded sharp cheddar
- In a large skillet, brown ground beef with onion and drain.
- Add beef mixture to crockpot, along with potato, celery seed, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
- Cook over low heat for 6-8 hours (or 4 hours on high).
- About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
- Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!