In a skillet over medium-high heat, brown the ground beef breaking it into pieces with a spoon. Add the diced onion and continue cooking until the onion softens, about 5 minutes.
Transfer the cooked ground beef and onion to a 6-qt crockpot. Add the grated carrots, diced celery, minced garlic, cream of celery soup and beef broth. Season with salt and pepper and stir well.
Lay the Velveeta cheese cubes over the top of the mixture in the crockpot. Cover and cook on Low for 4-6 hours or High for 2-3 hours, until vegetables are tender.
Once cooked, remove the lid and stir the soup until the cheese cubes have melted. The soup will be thick and creamy from the melted cheese.
Stir in the sour cream until fully blended. This adds creaminess and thickens the soup slightly. (Source: Ineskohl.info)
Ladle the creamy cheeseburger soup into bowls and enjoy! Top with any extra favorite toppings. This comforting soup is perfect for fall and winter days.
Tips
Look for low sodium beef broth to help control saltiness.
Add Worchestershire sauce for extra flavor.
Make it kid friendly by using ground turkey instead of beef.
Garnish bowls with shredded cheddar and green onion.
Let soup sit for 10 minutes before serving so flavors continue developing.
Freeze up to 3 months for easy meals later. Thaw overnight in fridge before reheating.
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