We’ve just had our first few cool days and nothing screams FALL like a hearty soup! This chunky, creamy deliciousness will satisfy even the pickiest of eaters! How in hell did I come up with soup that was fit to be called Burger Basket? My plan had originally been to make a broccoli cheese recipe but… my broccoli wasn’t in great shape. So, I did what any amazing mom does and I improvised!
This soup legit tastes like a burger basket in a bowl. The burger, the cheesy soup base are the cheeseburger, the potatoes are the fries and the crouton toppers are the bun! When you get to the part where I garnish with pickles you think “she’s finally lost it” but, I assure you… the pickles MAKE THIS DISH! Also, I threw a few carrots in there to fake some healthy up in here.
You will need the following:
- 1 lb lean ground beef
- 4-5 Yukon gold potatoes
- 1 yellow onion, diced
- 2 red bell peppers, chopped
- 2-3 carrots, shredded
- 3 cloves garlic, minced
- 3 cups broth. I used my free homemade veggie broth
- 1 Tblsp dried parsley
- 2 cups half n half or milk
- 2 pats of butter
- 3 heaping spoons full all purpose flour
- 16 oz Velveeta, cubed
- Pickle chips
Instructions 1. Add potatoes, bell peppers, carrots, onions, garlic, parsley and broth to your Crock-Pot. Cook on medium for 4-6 hours until potatoes are tender.
2. In a large skillet, Brown your ground beef, drain fat and add beef to your Crock-Pot.
3. Return skillet to the stove and add butter over medium heat. Once butter is melted, spoon in the flour to make your roux. Cook until golden.
4. Pour in the milk and whisk constantly until it just starts to thicken. Pour milk mixture into the Crock-Pot and stir.
5. Add cubes velveeta cheese to the soup and stir. Allow to cook another 30 minutes, stirring occasionally until cheese is melted and soup is thick and creamy.
Ladle into bowls and top with shredded cheddar, croutons and pickle chips.
Do not forget the pickle chips! Trust me! Swearing Mom out.