Ingredients
1 pound ground beef
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
4 cups chicken broth
3 potatoes, cubed
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Optional toppings: crispy bacon, green onions, sour cream
Directions
In a skillet, brown the ground beef until cooked through. Drain any excess fat and transfer the beef to your slow cooker.
Add diced onions, carrots, celery, and minced garlic to the slow cooker.
Pour in the chicken broth and add cubed potatoes, Worcestershire sauce, and Dijon mustard. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
In a small saucepan, melt butter and whisk in flour to create a roux. Cook for a few minutes until golden brown.
Slowly whisk in milk until smooth and thickened. Add this mixture to the slow cooker and stir well.
Stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
Serve the Extra Creamy Slow Cooker Cheeseburger Soup hot, topped with crispy bacon, sliced green onions, and a dollop of sour cream for extra decadence.
Nutrition Facts
Calories:
450
Fat:
24
Carbohydrates:
27
Protein:
30
Sodium:
1100
Fiber:
3
Sugar:
6
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