1️⃣ Cook the ground beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease, then transfer the cooked beef to your slow cooker.

2️⃣ Sauté onions and garlic: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant. Transfer the mixture to the slow cooker.

3️⃣ Combine ingredients: Add the beef broth, diced potatoes, carrots, celery, diced tomatoes (with juices), Worcestershire sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir everything together until well-mixed.

4️⃣ Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

5️⃣ Add cheese and cream: About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Continue cooking until the cheese has melted and the soup is creamy and smooth.

6️⃣ Taste and season: Adjust seasoning as needed with more salt and pepper.

7️⃣ Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as diced tomatoes, chopped green onions, crispy bacon bits, extra shredded cheese, and a dollop of sour cream. Enjoy!

Prep Time: 20 minutes
Cook Time: 6-8 hours on low (or 3-4 hours on high)
Total Time: 6.5 – 8.5 hours
Servings: 6
Calories: ~390 kcal per serving (without toppings)