Equipment
- slow cooker
Ingredients
- 1 1/2 lb Ground Beef
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet Potatoes, peeled and diced
- 3 cups Beef Broth
- 1 can Cream of Mushroom Soup (10.5 oz)
- 1 tbsp Worcestershire Sauce
- 1 tsp Mustard Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Shredded Sharp Cheddar Cheese
- 1/2 cup Heavy Cream
- Dill Pickle Slices, Crumbled Bacon, and Diced Tomato for topping
Instructions
- In a large skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is softened. Drain off any excess grease.
- Transfer the beef mixture to the slow cooker. Add the diced potatoes, beef broth, cream of mushroom soup, worcestershire sauce, mustard powder, salt, and black pepper. Stir everything together until combined.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and the soup is thick.
- Stir in the heavy cream and shredded sharp cheddar cheese. Continue stirring gently until the cheese is completely melted and the soup is creamy and smooth.
- Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a splash of additional broth to reach your preferred consistency.
- Ladle into bowls and top with dill pickle slices, crumbled bacon, and diced fresh tomato. These toppings really bring the cheeseburger flavor together and make this soup feel like a special treat.
Nutrition
Serving: 1servingCalories: 447kcalCarbohydrates: 22gProtein: 28gFat: 27g
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