Description
A comforting and hearty cheeseburger soup made effortlessly in your slow cooker, perfect for a chilly evening.
Ingredients
Scale
- Soup Base:
- 1 lb ground beef
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Creamy Finish:
- 8 oz cream cheese, softened and cut into cubes
- 1/2 cup milk (or half-and-half)
- 2 cups shredded cheddar cheese
- 1/4 cup all-purpose flour (optional, for thickening)
- Garnish (Optional):
- Crispy bacon bits
- Diced pickles
- Shredded lettuce
- Extra shredded cheddar cheese
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef. Drain any excess grease. Transfer the browned beef to your slow cooker.
- Add Vegetables and Broth: Add the chopped onion, diced carrots, and diced celery to the slow cooker. Pour in the beef broth and diced tomatoes. Stir in the dried basil, oregano, salt, and pepper.
- Cook on Low: Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until vegetables are tender.
- Prepare Creamy Base: About 30 minutes before serving, in a small bowl, whisk together the softened cream cheese and milk until smooth. If using flour for thickening, whisk it into this mixture.
- Finish the Soup: Stir the cream cheese mixture into the slow cooker. Add the shredded cheddar cheese and stir until melted and well combined. Continue to cook for another 15-20 minutes, or until the soup is heated through and slightly thickened.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with optional toppings like crispy bacon bits, diced pickles, shredded lettuce, or extra cheddar cheese. Serve warm and enjoy!