Beef / Pork

CrockPot CheeseBurger Potato Soup is for Dinner.

CrockPot CheeseBurger Potato Soup takes 15 minutes to prepare.

CrockPot CheeseBurger Potato Soup takes 240 minutes to cook.

CrockPot CheeseBurger Potato Soup makes 8 servings.

The ingredients for CrockPot CheeseBurger Potato Soup are:

--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.]

Here is how you make CrockPot CheeseBurger Potato Soup:

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: 8Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for CrockPot CheeseBurger Potato Soup is:

• 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