CrockPot CheeseBurger Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of CrockPot CheeseBurger Potato Soup calories by ingredient


Introduction

I modified Stephanie O'Dey's version of this soup. I went through sparks and didn't find the same recipe. I changed Tobasco to Worcestershire Sauce. I used 2% Milk Velveeta & increased the onion & added mushrooms. [To bad Velveeta doesn't come in Swiss.] Serve with slice of Italian Bread or with Taco Chips. Increase or decrease ingredients such as the ground beef or potatoes according to how many people being served.
Mine would be lower sodium because I used homemade chicken broth. You can also reduce the amount of W. Sauce and the amount of the Velveeta to reduce the sodium. I modified Stephanie O'Dey's version of this soup. I went through sparks and didn't find the same recipe. I changed Tobasco to Worcestershire Sauce. I used 2% Milk Velveeta & increased the onion & added mushrooms. [To bad Velveeta doesn't come in Swiss.] Serve with slice of Italian Bread or with Taco Chips. Increase or decrease ingredients such as the ground beef or potatoes according to how many people being served.
Mine would be lower sodium because I used homemade chicken broth. You can also reduce the amount of W. Sauce and the amount of the Velveeta to reduce the sodium.
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, minced
    Mushrooms, 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.]

Directions

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.