Shelly's Recipe

CHEESEBURGER SOUP - Crock Pot

Category: Soups

4 tbsp unsalted butter
1 lb ground beef sirloin
1 cup diced onion
3/4 cup diced celery
1/2 cup diced carrot
1 tsp minced garlic
1 tsp dried basil
1/4 cup flour
1 1/2 cups milk
3 cups chicken broth
2 cups peeled and diced russet potatoes
2 cups shredded sharp Cheddar cheese
Kosher salt and black pepper to taste
Ketchup
Prepared yellow mustard
Chopped dill pickles

Melt butter in a saute pan over medium heat. Add sirloin; cook until meat begins to brown. Stir in onion, celery, carrot, garlic, and basil; cook 5 minutes. Add flour, stirring to coat meat; cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil; cook 2 minutes. Transfer soup to a 3- to 4-qt. crock pot. Stir in broth and potatoes. Cover soup; cook until potatoes are tender, on low-heat setting for 3–4 hours. Add Cheddar just before serving, stirring until cheese melts. Season soup with salt and pepper; garnish each serving with ketchup, mustard, and pickles. Serves 6