Recipe Background
As the weather starts to get chilly, comfort food is what you need to keep your tummy full and your soul content. Chilly Night Cheeseburger Soup is just what you need! A cheesy, savory broth is warm and ready from the slow cooker, loaded up with succulent ground beef, tender potatoes, and garden-fresh vegetables. A few fragrant spices and a touch of creamy mushroom flavor helps make Chilly Night Cheeseburger Soup super satisfying. What a wonderful way to shake off the cold!
As the weather starts to get chilly, comfort food is what you need to keep your tummy full and your soul content. Chilly Night Cheeseburger Soup is just what you need! A cheesy, savory broth is warm and ready from the slow cooker, loaded up with succulent ground beef, tender potatoes, and garden-fresh vegetables. A few fragrant spices and a touch of creamy mushroom flavor helps make Chilly Night Cheeseburger Soup super satisfying. What a wonderful way to shake off the cold!
Ingredients
- 1 pound ground beef
- 4 small potatoes peeled and diced
- 1 small white onion chopped
- 1 cup carrots shredded
- 3 cups beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cheddar cheese shredded
- 1 (8-ounce) package cream cheese cut into small pieces
- green onions optional, to taste, sliced, for topping
Directions
- In a large skillet over high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 4-6 minutes.
- Drain the excess fat from the skillet.
- Add the cooked beef, the potatoes, the onions, and the carrots to a 6-quart slow cooker.
- Add the beef broth, the cream of mushroom soup, the Italian seasoning, the garlic, the salt, and the black pepper and stir to combine.
- Cover the slow cooker and cook until the beef mixture is heated through and the flavors meld together, about 6 hours on low or 3 hours on high.
- Add the cheddar and the cream cheese to the slow cooker and cover the slow cooker.
- Switch the heat to low and cook until the cheese is melted, about 30 minutes.
- Serve the soup topped with the green onions.
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