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Big Batch Cheeseburger Soup

When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. It's the perfect comfort food to enjoy on a cold winter evening. —Christina Addison, Blanchester, Ohio
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 2 medium carrots, shredded
  • 1 celery rib, finely chopped
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) Velveeta, cubed
  • 1/4 cup sour cream
  • Chopped fresh parsley, optional

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours.
  • Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.
Nutrition Facts
1-1/2 cups: 300 calories, 15g fat (8g saturated fat), 75mg cholesterol, 949mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 19g protein.

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