Thursday, January 3, 2013

Crock Pot Cheeseburger Soup

What is it about thick, creamy soups?  Wintertime comfort food.  Yup.

Crock Pot Cheeseburger Soup
  • 1 lb. ground beef
  • 1/2 yellow onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • 4 T butter
  • 4 T sprouted whole wheat flour
  • 4 C chicken broth
  • 1 t basil
  • 1 t parsley
  • 4 C potatoes, diced
  • 2 C milk
  • salt & pepper
  • Optional:  Fried bacon bits, grated cheddar, and/or sliced green onions to garnish
  1. Brown ground beef.  Drain grease and remove from pan and place in crockpot.
  2. Saute onion, celery, and carrots until onion is translucent.  Remove from pan and place in crockpot.
  3. Melt butter in the same pan.  Add flour and stir to make a roux.  Cook flour, stirring, for about 2-3 minutes over medium heat.  You want the flour to brown, not burn.
  4. Add cheese to the roux.  Stir to combine and melt cheese.
  5. Add 2 C of the broth to the roux and combine.  Allow to cook until slightly thickened, about 1 minute.  Pour into crockpot.
  6. Add remaining broth, herbs, and potatoes into crockpot on LOW for at least 6 hours or until potatoes are done.
  7. About 30 minutes prior to serving, add milk.  Cover and allow to heat through.
  8. Add pepper and any salt if needed.  Garnish if desired and serve.

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