Sometimes, all our souls yearn for is a bowl brimming with a rich, creamy soup that not only warms our insides but also brings a gentle, comforting hug to our senses. While a classic chicken noodle soup offers a nostalgic embrace, today we embark on a journey to a realm of utter decadence and profound flavors: a lusciously indulgent slow cooker cheeseburger soup.
Oh, but this isn’t just any cheeseburger soup. We’ve revisited, refined, and elevated an old favorite, paying meticulous attention to one ingredient that dramatically alters the landscape of this dish.
An Ode to Smoothness: Velveeta
In our previous version, cheddar was the star. But this time, we sought an impeccably smooth, seamless base, leading us to opt for the somewhat debated, Velveeta cheese. Its inclusion promises a broth that’s undeniably smooth and devoid of stringy cheese bits or segregating milk fats. If Velveeta isn’t your favorite, by all means, choose a cheese that makes your heart sing – though we whisper the secret: Velveeta does spellbinding wonders for the soup’s consistency.
Achieving Thickness with a Roux
Alongside Velveeta, a crafted roux introduces the desired thickness that elevates this soup from delightful to divine. This meld of butter, flour, and milk is introduced towards the end, and is unequivocally non-negotiable for achieving that irresistible yumminess.
With cheese and beef as our heroes, and a supportive cast of carrots, celery, and onion, what unfolds is a symphony of depth and rounded flavor that culminates in a soul-soothing culinary masterpiece.
Updated Slow Cooker Cheeseburger Soup
Preparation Time: 30 active minutes; 4 inactive hours | Serves: 8-10
INGREDIENTS
- 1 pound lean ground beef
- 1 (16 oz.) package velveeta, cubed
- 1 yellow onion, finely chopped
- 1 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 4 small potatoes, peeled and diced
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- kosher salt and freshly ground pepper, to taste
- bacon bits
- cheddar cheese, grated
PREPARATION
Seasonings: 1 tsp garlic powder, 1 tsp dried basil, 1 tsp dried parsley, Kosher salt, freshly ground pepper, to taste
Garnish: Bacon bits & grated Cheddar cheese
Steps to Your Comforting Bowl:
Sautéing Beef: In a heated pan, cook the ground beef until browned, seasoning it with salt, pepper, and garlic powder. Discard excess fat.
Crafting the Roux: In a clean skillet, melt butter, whisk in flour, cook until golden (2-3 mins), blend in whole milk, season, and refrigerate.
Slow Cooking Bliss: Combine beef, vegetables, and potatoes in a slow cooker. Douse with chicken broth, sprinkle basil and parsley, and cook on high for 3-4 hours until potatoes are tender.
Finishing Touches: Stir in the roux, followed by the Velveeta cubes. A further 30 minutes of cooking, and your soup transforms into a thick, smooth haven of flavors.
Serve hot, garnishing with a generous sprinkle of cheese and a dash of bacon bits. Savor every spoonful of this hearty, soulful delight!