Crockpot Cheeseburger Soup

Cook the ground beef:
In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease. Add the diced onions and garlic, and cook for another 2-3 minutes until fragrant.
Prepare the Crockpot:
Transfer the cooked beef mixture to the Crockpot.
Add diced potatoes, carrots, celery, chicken broth, Worcestershire sauce, parsley, paprika, salt, and pepper. Stir to combine.
Cook the soup base:
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
Make the cheese sauce:
About 30 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly add the milk, whisking constantly to prevent lumps, and cook until thickened (about 5 minutes).
Remove from heat and stir in the shredded cheese until melted and smooth.
Combine and thicken the soup:
Add the cheese sauce to the Crockpot and stir well to combine. Let the soup cook on low for another 20-30 minutes.
Stir in the sour cream just before serving for added creaminess.
Serve and garnish:
Ladle the soup into bowls and top with bacon, extra cheese, green onions, or crushed crackers.
Tips:
For added flavor, sauté the carrots and celery with the beef before adding to the Crockpot.
Use Velveeta cheese if you prefer a smoother, creamier texture.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Enjoy your rich and cheesy Crockpot Cheeseburger Soup! 🧀🍔