A lighter version of an old favorite! The slow cooker makes this Cheeseburger Soup so easy — and you can prep everything the night before so there’s no work to do in the morning.
You can prep the soup ahead by adding the cooked ground beef and onions, along with potatoes, carrots and celery to the slow cooker the night before and storing in the fridge. In the morning, simple add the broth and start the slow cooker!
- Slow cooker
- Medium skillet
- Medium bowl
- 1.5 lbs Little Potatoes, quartered
- 1 lb lean ground beef
- 1/2 medium onion, finely diced
- 1/2 tsp garlic, minced
- 1 heaping cup matchstick cut carrots
- 1 celery stalk, finely chopped
- 5 cups chicken broth
- 1/2 tsp salt
- 2 cups low fat milk
- 1/4 cup all-purpose flour
- 1 1/2 cups shredded cheddar cheese
In a medium skillet over medium high heat, cook ground beef and onion until beef is browned. Add garlic and cook one minute. Place beef in the slow cooker.
Add potatoes, carrots, celery, chicken broth and salt and cook on low for eight hours or high for four hours, until potatoes and carrots are tender.
In a medium bowl, whisk together milk and flour. Stir into the slow cooker, cover, and cook for another 30 minutes until soup has thickened slightly (it will continue to thicken as it cools). Stir in the shredded cheese and serve.