If your starting to think I have become fixated on soup, you might be correct. I think I’m trying to cram all the soup in I can, before it gets too unpleasant outside from the heat, to want another warm bowl of soup. I like cooking soups because they are easy, often use up ingredients I already have in the house and my kids love them.
Crock-Pot Cheeseburger Soup
1 Pound of Ground Hamburger
1 Yellow Onion Diced
1 Tablespoon of Garlic, minced
1 Can (14.5 ounce) Diced Tomatoes
6 Strips of Cooked Bacon, Broken up into Pieces
2 Stalks of Celery, Chopped thin
2 Cups of Potatoes, Cubed (any kind will work well for this recipe).
1 Cup of Shredded Carrots
8 Ounce of Cream Cheese Cubed
4 Cups of Chicken Broth
2 Teaspoons of Salt
1 Teaspoon of Pepper
1 Cup of Milk
1/4th Cup of Flour
2 Cups of Sharp Cheddar Cheese, Shredded
- Cook the hamburger until brown and no longer pink.
- You can saute the onions with the hamburger, or cheat and shred the onions instead of chopping them, then they don’t need to be cooked.
- Add the cans of diced tomatoes, crumbled bacon, celery, garlic, potatoes and carrots with the hamburger and onions into the crock.
- Make sure the cream cheese is in small cubes and place in with the crock mixture.
- Pour the chicken broth over the mixture.
- Cook on low for 8 hours.
- When you have a few minutes left before the soup is done, mix the flour and milk together with a whisk, whisking until it’s completely mixed and no chunks are left.
- If you have cream cheese that hasn’t melted, scoop it out and mix it well with the milk, flour mixture.
- Add the milk, flour mixture into the crock and stir it in well.
- Add the cheese in and mix in.
- Re-Cover for about 10 minutes, cheese should be melted when your ready to eat.