Wednesday, November 5, 2008

CrockPot Cheeseburger Soup

  • 4 cups chicken broth
  • 1 T dried onion (I have used real onion, but prefer the dried because it completely disappears)
  • 1/2 lb lean ground beef, browned and drained on the stove top
  • 1 red bell pepper, seeded and chopped
  • 1 cup milk (I used soy. If you are using cow's, stick to 2% or lower)
  • 12 oz Velveeta, cubed
  • 2 potatoes, cut in 1-inch cubes
  • 2 small garlic cloves, minced
  • Tabasco sauce, optional
  • crumbled bacon, optional
  1. Brown the meat on the stove top, and drain fat. Set aside to cool a bit.
  2. In a 4 quart or larger crockpot, add the chicken broth and milk. Stir in the onion flakes and minced garlic. Cut up the bell pepper and potatoes (I didn't peel them), and add. Cut up the Velveeta and add. Stir in the browned meat.
  3. Cover and cook on low for 5-7 hours, or until everything is good and melty.
  4. Garnish with Tabasco sauce and crumbled bacon if desired.

Found On: A Year of CrockPotting