EXTRA CREAMY SLOW COOKER CHEESEBURGER SOUP

Instructions:

1. In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat, then transfer the cooked beef to your slow cooker.
2. Add the chopped onion, minced garlic, diced potatoes, carrots, celery, diced tomatoes (with their juice), dried basil, dried oregano, salt, and pepper to the slow cooker. Pour in the chicken or beef broth and stir everything together.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
4. About 30 minutes before the soup is ready, prepare a roux. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes, until it forms a paste and starts to turn golden.
5. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook the roux until it thickens, which should take about 5-7 minutes.
6. Pour the roux into the slow cooker, and stir to combine it with the soup.
7. Finally, stir in the shredded cheddar cheese and sour cream. Continue cooking the soup for an additional 30 minutes, until the cheese is melted and the soup is creamy.
8. Taste the soup and adjust the seasonings if necessary.
9. Serve the Extra Creamy Slow Cooker Cheeseburger Soup hot, garnished with crumbled bacon, green onions, and additional shredded cheese if desired.

Enjoy your homemade cheeseburger soup that’s been made extra creamy and flavorful by the slow cooker!