CrockPot CheeseBurger Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
--4 cups chicken broth - used homemade, defatted--1 a white onion, diced finely --1 lb lean ground beef, browned and drained on the stove top [ground sirloin] can substitute ground turkey.--1 red bell pepper, seeded and chopped--2 potatoes, cut in 1-inch cubes [I leave the peel on.]--2 small garlic cloves, mincedMushrooms, sliced--1 cup milk (to add later, soy is fine) [skim milk]--24 oz Velveeta, cubed (to add later) [diced]--Worchestershire sauce, optional [1 TBS]--crumbled bacon, optional [not included in calculations.]- sour cream, optional [not included in calculations.]
Brown the meat on the stove top with the onion, and drain fat. [Get the meat well browned so it looks and smells like it was grilled.] n a 5-6 quart crockpot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion. Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Or on high for 3 hours. Stir in milk and Velveeta 20-30 minutes before serving.
[If you'd like the broth thicker, blend a bit with a hand held stick blender.]
Number of Servings: 8
Recipe submitted by SparkPeople user 60SIXTY.
[If you'd like the broth thicker, blend a bit with a hand held stick blender.]
Number of Servings: 8
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 352.2
- Total Fat: 15.1 g
- Cholesterol: 64.5 mg
- Sodium: 1,789.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.2 g
- Protein: 30.0 g
Member Reviews