Sometimes you just need a thick and creamy, indulgent soup that will warm and fill you up. Chicken noodle is great and comforting and all that, but that’s not what today’s soup is about; we’re looking for decadence and tons of flavor. Which is how this ridiculously addictive slow cooker cheeseburger soup came about. Now, we’ve done a slow cooker cheeseburger soup before, but we thought it was time to update it a bit, in regards to one ingredient in particular.
In our original version we used cheddar cheese, which is yummy and delicious, but doesn’t melt all that smoothly. We wanted an incredibly smooth base for our soup this time, so we decided to use (the relatively controversial) velveeta cheese. Using velveeta makes for a broth that is über smooth, without having to break up stringy bits of cheese or deal with milk fats that are in the process of being broken down. If velveeta isn’t for you, feel free to use any cheese you like, but just know that the consistency of the soup is amazing when you do use it.
FULL RECIPE ON THE NEXT PAGE >>