Cheeseburger Soup

It's crockpot season at my house! One of my kids loves it and the other not so much but because I usually have to work on Sundays, the crockpot is easy for me. I will plan a recipe then do a grocery run before work. Then by the time I get home, dinner is served.

A couple of Sundays ago, I was scrolling Pinterest looking for a new recipe and found a recipe for cheeseburger soup. I tweaked it a bit but it was so good. We actually ate on it for a few days so it is one I will definitely fix again.

Here are the ingredients:

• 4 medium russet potatoes peeled and diced (bite size)
• 1 medium white or yellow onion (grated or diced)
• 1 cup shredded carrots
• 32oz beef or chicken broth
• 1lb ground beef
• 4T butter
• 4T AP flour
• 2 cups milk (2% or whole)
• 1 cup shredded Monterey jack
• 1 cup shredded cheddar
• 1 cup cubed Velveeta
• dill pickles for garnish
• hamburger bun croutons for garnish

Directions:

1. Insert a liner in your crockpot or slow cooker. I never use to buy them but they really make clean up easier. Peel and dice your potatoes. I grate onions in recipes, you get the flavor and my kids won't complain about "chumks". Layer the potatoes, shredded carrots and onions in your crockpot. Pour the broth over the veggies then season with salt, pepper, garlic powder and steak seasoning. Just use what you have but think burger flavors. Cover with the lid and set the time for 6-8 hours on low or 4-5 on high. I went low for 6-1/2 and the potatoes were perfectly tender.
2. About 30-45 minutes before serving, cook, crumble and drain your ground beef. Add it the crockpot.
3. In a skillet, melt the butter and whisk in the flour making a roux. Cook out the flour for 1-2 minutes then whisk in the milk and season with salt and pepper. Add this sauce to the crockpot. Stir it all to combine.
4. Add your cheeses. I used a generous handful of shredded Monterey jack, cheddar and a chunk of Velveeta, cubed. Stir these into the crockpot. Put your lid back on and let the soup get warm and all that cheese melt.
5. Drizzle in some heavy cream, maybe a half of a cup and taste to adjust seasonings before serving.
6. Serve in a mug or a bowl. I garnished with chopped up dill pickle hamburger slices and some croutons I made from "everything" seasoned hamburger buns. Those added touches are highly recommended because they really brought home that cheeseburger flavor.

This was a surprisingly hearty recipe and we all enjoyed it. I even took it to work the next day in my mini crockpot. I hope you try it. Enjoy!