Crockpot Patty Melt Soup for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting this recipe, ensure all ingredients are ready and measured. Thinly slice the yellow onions to ensure they cook evenly and become tender within the designated time. Shred the Swiss cheese using a coarse grater, keeping it refrigerated until the moment it is needed to prevent it from clumping.

Clear a space on your counter for the slow cooker and ensure the cord is safely positioned away from water sources. Having your broth and condensed soup measured out in a pitcher will make the assembly step effortless and clean.

Instructions

Layering the Base

1. 1Combine Base Ingredients
   Place the raw ground beef into the slow cooker, crumbling it into small pieces as you add it. Scatter the thinly sliced yellow onions evenly over the beef.
   Look for Beef is evenly distributed and onions are scattered on top.
   Tip Ensure the beef is crumbled well to avoid large clumps in the finished soup.

At the end of this phase, the slow cooker insert contains a foundation of raw ground beef topped with a layer of onions. The beef should be crumbled into small, uniform pieces to facilitate even cooking. Check that the onions are spread out sufficiently to allow the heat to circulate through the layers. The setup is now ready for the addition of the liquid components, ensuring a balanced flavor distribution throughout the entire cooking process.

Adding Liquids and Cheese

2. 2Add Liquids and Cheese
   In a separate glass pitcher, whisk together the beef broth and the condensed cream of mushroom soup until smooth. Pour this mixture over the beef and onions in the slow cooker. Sprinkle the shredded Swiss cheese over the top of the liquid.
   Look for Liquid covers the beef and onions, with cheese distributed across the surface.
   Tip Whisking the soup and broth beforehand ensures a uniform consistency in the final broth.

The soup now features a mixture of beef broth and cream of mushroom soup poured over the beef and onions, with a layer of shredded Swiss cheese on top. The liquid should be well-combined and free of large clumps of condensed soup. Ensure the cheese is distributed evenly to avoid pockets of un-melted dairy. The slow cooker is now ready to be covered, sealed, and set to the required low heat for the duration of the cooking time.

Final Cooking and Serving

3. 3Cook and Serve
   Cover the slow cooker and cook on low for 4 hours. Once cooked, ensure the ground beef reaches a safe internal temperature of 160°F (71°C). Stir the soup gently to incorporate the melted cheese before serving in shallow bowls.
   Look for Beef is fully cooked and cheese is melted and incorporated.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir well to create that signature creamy, cheesy texture.

After four hours, the soup is cooked through. The beef is fully browned and tender, the onions are soft and sweet, and the cheese has melted into the broth, creating a creamy, cohesive texture. The soup should smell rich and savory.

Perform a final stir to ensure all ingredients are perfectly blended before serving. Check the beef temperature one last time to confirm it has reached 160°F (71°C) for safety before portioning the soup into warm bowls.

Common mistakes

A common mistake is failing to crumble the ground beef thoroughly before adding it to the slow cooker, which can lead to large, uneven chunks. Another error is adding the cheese too early; it should be added as directed to ensure it melts smoothly without separating or becoming stringy.

Avoid lifting the lid frequently, as this releases heat and steam, significantly increasing the cooking time. Finally, ensure the beef broth and condensed soup are whisked well; failing to do so may result in a broth that lacks a consistent texture.

How to tell it’s done

To ensure the dish is properly cooked, the ground beef must reach an internal temperature of 160°F (71°C). You can check this by using a digital meat thermometer inserted into the thickest part of the beef mixture.

The soup should appear creamy and uniform, with the cheese fully melted and incorporated into the broth. The onions should be soft and translucent, and the overall aroma should be savory and inviting. If the beef has not reached the required temperature, continue cooking for an additional 15 minutes and check again.

• Ground meat: 160°F (71°C) in the thickest part