Big Batch Cheeseburger Soup

Name: Big Batch Cheeseburger Soup
Ingredients: 1 pound lean ground beef (90% lean); 1 small onion, chopped; 1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces; 3 cups chicken broth; 1-1/2 cups whole milk; 2 medium carrots, shredded; 1 celery rib, finely chopped; 1 tablespoon dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 1 package (8 ounces) process cheese (Velveeta), cubed; 1/4 cup sour cream; Chopped fresh parsley, optional

14 ingredients

2 steps

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
3 cups chicken broth
1-1/2 cups whole milk
2 medium carrots, shredded
1 celery rib, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 package (8 ounces) process cheese (Velveeta), cubed
1/4 cup sour cream
Chopped fresh parsley, optional

Directions

1

In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours.
2

Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.