Crockpot Cheeseburger Soup
  • 1 medium onion
  • 3 cloves garlic
  • 1 lb lean ground beef
  • 1 lb red or yellow potatoes, washed and cut into 1 inch pieces
  • 4 carrots, peeled, trimmed and cut into ½ inch pieces
  • 32 oz. beef broth
  • ¼ c ketchup
  • 2 Tb classic yellow mustard
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tsp chipotle chili pepper
  • 2 Tb butter
  • 2 Tb flour
  • 1½ c milk
  • 2 c sharp grated cheddar cheese
  • For topping
  • Extra shredded cheese
  • diced pickles (optional)
  • crumbled bacon (optional)
  1. To begin, mince the garlic and dice your onion. In a skillet, brown the ground beef with the onions and garlic until it is cooked through. Drain off any excess grease, and place it in the crockpot with the carrots and potatoes, broth, ketchup, mustard, salt, pepper and chipotle pepper. Stir all together and cover. Cook on low for 10 hours or on high for 5½ hours.
  2. One hour before the soup is done, melt the butter in a small saucepan over medium heat. Whisk in the flour and let it bubble for a minute. Pour in the milk and whisk. Continue to cook and stir until the sauce comes to a gentle boil and thickens. Turn the heat all the way down and add in the shredded cheese. Stir until the sauce is melted. Pour this cheese sauce into the crockpot and stir it in. Cook for the remaining hour.
  3. Serve topped with extra shredded cheese, some diced pickles, crumbled bacon, or whatever you like on your burger! Enjoy!
This soup is not spicy, but if you are concerned about heat for the very little ones, reduce the chipotle to ½ tsp.
Recipe by Cosmopolitan Cornbread at