Description
This creamy and cheesy soup is a hearty comfort food, perfect for a cozy dinner. With tender potatoes, flavorful ground beef, and a rich cheese sauce, it’s a crowd-pleaser that requires minimal prep time thanks to your slow cooker. Add in some peas and carrots for a touch of sweetness and color, or leave them out if you prefer.
Ingredients
- 1 lb ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 3 medium russet potatoes, peeled and diced into medium pieces
- 12 oz frozen peas and carrots (optional)
- 1 (10.5-ounce) can cheddar cheese soup
- 1/2 tsp black pepper
- 1 cup heavy cream
- 8 oz Velveeta, cut into cubes (optional)
Instructions
1️⃣ Cook the beef and onions: In a large skillet over medium-high heat, add the ground beef and diced onion. Break up the beef into crumbles and cook until no pink remains and the onion has softened, about 8-10 minutes. Drain any excess grease and return the mixture to the skillet.
2️⃣ Add the garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds. If using jarred garlic, you can skip this step and add it directly to the slow cooker with the ground beef.
3️⃣ Transfer to the slow cooker: Pour the ground beef mixture into the bottom of an 8-quart slow cooker.
4️⃣ Add remaining ingredients: Add the chicken broth, diced potatoes, peas and carrots (if using), cheddar cheese soup, and black pepper. Stir to combine all the ingredients.
5️⃣ Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender.
6️⃣ Add cream and cheese: About an hour before serving, add the heavy cream and Velveeta cubes. Stir well, cover again, and let the Velveeta melt into the soup.
7️⃣ Serve: Once the cheese is fully melted and incorporated, give the soup a final stir. Serve hot and enjoy!
Notes
- Customize the cheese: For a sharper flavor, swap some or all of the Velveeta for shredded sharp cheddar cheese.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter, less rich soup.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.