Extra Creamy Slow Cooker Cheeseburger Soup

Here’s a recipe for Extra Creamy Slow Cooker Cheeseburger Soup:

 

Ingredients:

– 1 pound ground beef

– 1 onion, diced

– 3 cloves garlic, minced

– 3 medium potatoes, peeled and diced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 4 cups low-sodium beef broth

– 1 can (14.5 ounces) diced tomatoes

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon Worcestershire sauce

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 1 cup heavy cream

– 2 cups shredded cheddar cheese

– Optional toppings: sliced green onions, crumbled bacon, shredded cheese

 

Instructions:

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the cooked beef to the slow cooker.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent and fragrant. Transfer the onion and garlic to the slow cooker.
3. Add the diced potatoes, carrots, celery, beef broth, diced tomatoes (with their juices), dried basil, dried oregano, Worcestershire sauce, salt, and black pepper to the slow cooker. Stir well to combine.
4. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender.
5. About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Allow the soup to cook for an additional 30 minutes to blend the flavors.
6. Serve the cheeseburger soup hot, garnished with sliced green onions, crumbled bacon, and additional shredded cheese, if desired.

 

Enjoy your Extra Creamy Slow Cooker Cheeseburger Soup!