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Crockpot Cheeseburger Soup

Crockpot Cheeseburger Soup.
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A warm, creamy soup that brings all the flavors of a cheeseburger into a cozy bowl, perfect for any chilly day. Easy to make with minimal hands-on time.

Ingredients

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  • 1 pound ground beef
  • 1 small onion, diced into 1/4-inch pieces
  • 2 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 3 cups potatoes, diced into 1/2-inch cubes
  • 2 cups carrots, diced into 1/2-inch pieces
  • 2 cups celery, diced into 1/2-inch pieces
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • Optional toppings: diced tomatoes, chopped green onions, crispy bacon bits, extra shredded cheese, sour cream

Instructions

  1. In a large skillet over medium heat, brown the ground beef for 5-7 minutes until fully cooked and no longer pink. Drain any excess grease, then transfer to your slow cooker.
  2. In the same skillet, add diced onion and minced garlic. Saute for 2-3 minutes until softened and fragrant. Transfer to the slow cooker.
  3. Add beef broth, diced potatoes, carrots, celery, diced tomatoes with juices, Worcestershire sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir until well mixed.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are fork-tender.
  5. About 30 minutes before serving, stir in shredded cheddar cheese and heavy cream. Cover with lid and continue cooking for 20-25 minutes until cheese melts and incorporates into the soup.
  6. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with your favorite toppings.

Notes

  • For a leaner version, use ground turkey or chicken. Add 1 tablespoon olive oil when browning to keep it moist.
  • For a low-carb option, substitute potatoes with cauliflower florets. Add during the last 2-3 hours of cooking.
  • To thicken soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into soup during last 30 minutes.
  • Use freshly shredded cheese instead of pre-shredded to prevent separation and ensure smooth texture.
  • For best results when freezing, store before adding cheese and cream. Add fresh dairy when reheating.

Nutrition

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