Soup with cheeseburgers from Weight Watchers

Soup with cheeseburgers from Weight Watchers
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  • Half a pound of ground beef that is 93% fat-free
  • Diced half of a tiny onion
  • 2 quarts of poultry broth
  • a pound of diced russet potatoes
  • 2 medium potatoes, mashed up
  • 1 thinly diced celery rib
  • Salt in the amount of 1/4 tsp
  • 1/4 tsp of ground black pepper
  • Dried parsley (1 tsp)
  • Dried basil: 1 tsp
  • 5 ounces of milk with 1% fat
  • Velveeta cheese cubes or sharply grated cheddar cheese in 1 cup
  • 1 and a half tablespoons of corn-starch
  • The water should be 1.5 Tbsp.
  • Garnishings of diced pickles, tomatoes, and lettuce


  1. A nonstick skillet should be used to cook the ground beef, and any excess fat should be drained before serving.
  2. They are preparing the vegetables while the ground beef cooks is a good idea, too—potatoes, onion, carrot, and celery.
  3. Cooked beef, vegetables, seasonings and herbs such as parsley and basil should be placed in a slow-cooker. Simmer on low for six hours with the chicken stock.
  4. Mix the waters and cornstarch in a small bowl. Slow cooker: Add it to the crockpot along with the milk and cheese. Add additional 30 minutes to the cooking time.
  5. Incorporate your favourite hamburger toppings into your meal.
  6. 1 cup is the recommended serving size.


Five out of ten for me. To see the recipe builder, go here (will have to log in).


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