Ingredients
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-
1
-
1
-
1
-
1
-
2
-
3
-
1
-
8
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1/2
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-
-
-
-
Directions
Weight Watchers Slow-Cooker Cheeseburger Soup,I got this recipe from the Weight Watchers site. I have not tried it yet, but it is one of my favorite soups so I had to save it to try soon. It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.,I make a stovetop version of this, and it’s wonderful. I leave out the celery, double the onions, add lots of fresh tomatoes (just at the end of cooking), and serve it over lettuce. I know it sounds weird, but it literally tastes like liquid cheeseburger in a bowl! I put 1/2 – 1 cup of large chopped iceberg lettuce in a soup bowl (depends on the size of bowl you have), and ladle the hot soup over top. It keeps it crunchy, but wilts it enough to taste awesome!,We loved this recipe! I sliced the onions rather than chopping them small and DH doesn’t like celery so used extra onion instead. I’d definitely recommend making a double batch as 3/4 cup servings would just leave us wanting more! Thanks so much for posting!
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Steps
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1
Done
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Coat a Large Nonstick Skillet With Cooking Spray and Heat Over Medium-High Heat For About 30 Seconds. |
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2
Done
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Add Garlic, Onion and Celery to Skillet; Cook, Stirring Frequently, Until Vegetables Are Tender, About 5 to 10 Minutes. |
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3
Done
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Coat a 3-Quart or Larger Slow Cooker With Cooking Spray; Spoon in Vegetables. |
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4
Done
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Place Same Skillet Over Medium-High Heat and Brown Beef, Breaking Up Meat With a Wooden Spoon as It Cooks, About 5 to 6 Minutes; Pour Off Any Liquid and Add Meat to Slow Cooker. |
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5
Done
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in a Small Cup, Combine Flour and 1/2 Cup of Broth; Stir Until Lump-Free. |
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6
Done
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Pour Flour Mixture Into Same Skillet; Add Remaining 2 1/2 Cups of Broth. |
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7
Done
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Bring to a Simmer, Scraping Up Any Browned Bits in Bottom of Skillet With a Wooden Spoon, and Then Pour Into Slow Cooker; Stir in Evaporated Milk, Cheese, Paprika, Salt and Pepper. |
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8
Done
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Cover Slow Cooker and Cook on Low Setting For 2 Hours. |
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9
Done
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Serve Soup Topped With Crumbled Chips. |
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10
Done
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Yields About 3/4 Cup of Soup and 3 Tablespoons of Chips Per Serving. |
