This is a great tasting extra thick Cheeseburger Soup that will become a great addition to your cold-weather rotation. A “stick to your bones” type of soup.
This is a recipe was suggested by my wife after having similar dish at one of our favorite restaurants. Think of it as an extra thick cheesy potato soup with some burger.
I am calling this an extra thick soup, but it can also be called a chowder which is a thick soup based on a white sauce. A white sauce is based on a roux with flour which it the thickening method of this recipe.
This is the first soup in my “Week of Soups”.
Pre-Week of Soup Recipes
Week of Soups Recipes
A lower 5 or high 4. I was hungry and love a thick cheese soup, so I’m going with the 5.
Recipe Notes for Hamburger Soup:
The model recipe I settled on was a Taste of Home recipe that was stovetop. It was not exactly what we wanted. I wanted the crock pot. Plus I wanted some other adjustments. But the big change was the thickness of the soup along with the crock pot conversion. I doubled the thickening, Just right.
I knocked the potato down a bit. There was more potato than want we wanted. Also, be sure that the potato is chopped smaller than then other soups. I suggest 1/2 inch or a bit smaller.
The burger is double the model but suggested by commentors and an obvious must do.
I consider the basil and parsley flakes optional. I did them but felt they didn’t add anything other than a hint of basil that didn’t seem needed.
The model recipe measured the veggies in cups. I have never liked that. I know it is more accurate, but for soup and chili, I will go with two carrots, not 1 cup. It is just easier. So all veggies are by number and not finished volume
Thickening soup in the crock pot.
This recipe depends on a roux to thick the soup in the crock pot. A roux (pronounced roo) is the best way to thicken in a crock pot and almost any other liquid like gravy.
Here we are using equal parts butter and flour. Melt the butter and whisk in the flour and cook for a few minutes. Then we add some liquid (milk here) and allow it to thicken before adding to the crock pot. If you want a somewhat thinner more soup like result, the cut the butter and flour in half.
You can also use tapioca, cornstarch, or arrowroot which are less fussy for thickening in a crockpot. What doesn’t do well is just added flour to the recipe. I do not like cornstarch here since reheating a liquid that has been thickened with cornstarch gives a gel-like consistency.
What cheese to choose?
I continued my love of Velveeta. It melts well, and I do love the taste. OK, I know that is not “gourmet or foodie” like but this is an everyday cooking blog. But any American or cheddar cheese should be fine. Or go wild and use the cheeses of your choice.
Conversion to the crock pot
This was relatively easy. There had to be a stovetop part of this recipe and it needed to be near the end. So part one, cook the veggies in the broth. The broth was decreased a bit to make one even can. Part two, stovetop and everything else. The fluid from part one was made up in part two with milk to increase creaminess.
Most of the ingredients set in your kitchen now.
Peel and chop 3-4 medium potatoes into 1/2 inch cubes to make 3-4 cups. Peel and shred 2 medium carrots and chop one small onion and one stalk (rib) of celery.
Add veggies to larger crock pot. Add 2 cups low sodium chicken broth. Optionally add one teaspoon dry parsley and 1 teaspoon basil. Cook on low for 4 hours.
At 4 hours, brown 1 pound of ground beef. Drain the beef and add to the crock pot.
Wipe out the pan. Melt one stick (8 tablespoons) butter. Add 1/2 cup flour, whisk for several minutes until changing color slightly. Add 2 1/2 cup milk. Whisk continuously for a few minutes while adding 1/4 cup of sour cream, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Add to crock pot and mix well. Add 1 pound cheese of choice. Velveeta for me. Cook one additional hour on HIGH.
Top the way you would your cheeseburger. I love some bacon, tomato, and pickle.
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January 7, 2018