Description
Juicy ground beef mingles with tender potatoes and savory broth as sharp cheddar melts into a creamy swirl, filling your kitchen with the aroma of a classic cheeseburger in every spoonful.
Ingredients
- 2 pound ground beef
- 1 medium onion chopped
- 3 clove garlic minced
- 5 cup beef broth
- 1 pound potatoes diced
- 14.5 ounce diced tomatoes drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 8 ounce cheddar cheese shredded
- 1 cup heavy cream
Instructions
- In a skillet over medium heat brown ground beef until no longer pink then drain excess fat.
- Transfer browned beef to crockpot and add chopped onion, minced garlic, diced potatoes, drained tomatoes, beef broth, Worcestershire sauce, salt, black pepper, and paprika.
- Stir ingredients together then cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are tender.
- About 15 minutes before serving stir in shredded cheddar cheese and heavy cream until cheese is melted and soup is creamy.
- Taste soup and adjust seasoning if needed then serve hot.
Notes
- For a lighter version use half and half instead of heavy cream.
- Feel free to add diced carrots and celery for extra vegetables.
- Soup can be stored in the refrigerator for up to 3 days.
- Reheat leftovers gently on the stove or in the microwave to avoid curdling.