Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is browned and no pink remains. Drain off any excess grease.1 pound lean ground beef
- Add the chopped yellow onion to the same skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 pound lean ground beef, 1 large yellow onion, chopped, 2 cloves garlic, minced
- Transfer the browned beef, sautéed onion, and garlic mixture to your slow cooker.
- Pour in the beef broth, add the diced potatoes, shredded carrots (if using), Italian seasoning, salt, and black pepper. Stir everything together to combine.4 cups beef broth, 2 cups diced potatoes (about 1-inch cubes), 1 cup shredded carrots (optional, for added sweetness and color), 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, plus more to taste, 1/4 teaspoon black pepper, plus more to taste
- Add the can of diced tomatoes with green chilies (undrained) to the crock pot.1 (10 ounce) can diced tomatoes with green chilies, undrained
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the potatoes and carrots are tender.
- Once the vegetables are tender, stir in the softened cream cheese cubes until melted and fully incorporated into the soup, creating a creamy base.1 (8 ounce) package cream cheese, softened and cut into cubes
- Add the 1 cup of shredded Cheddar cheese and the milk (or half-and-half) to the slow cooker. Stir gently until the cheese is melted and the soup is smooth and creamy.1 cup shredded Cheddar cheese (plus more for topping), 1/2 cup milk (or half-and-half for richer soup)
- Taste the soup and add more salt and pepper if needed.1/2 teaspoon salt, plus more to taste, 1/4 teaspoon black pepper, plus more to taste
- Ladle the hot Crock Pot Cheeseburger Soup into bowls. Garnish with your favorite toppings like extra shredded Cheddar cheese, crumbled bacon, fresh parsley, or a dollop of sour cream.1 cup shredded Cheddar cheese (plus more for topping), Optional toppings: chopped fresh parsley, crumbled bacon, more shredded cheese, sour cream
Notes
Storing Leftovers: Allow to cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3-4 days. Reheating: Stovetop: Heat in a saucepan over medium-low heat, stirring occasionally. Add milk or broth if too thick. Microwave: Heat in a microwave-safe bowl, covered loosely, in 1-1.5 minute intervals, stirring between. Freezing: Once cooled, transfer to freezer-safe containers or bags, remove air, label, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
