- Chopped green onions
- Crumbled bacon
- Additional shredded cheese
- Pickle slices
Step-by-Step Directions
Step 1: Prepare the Ingredients
- In a skillet over medium heat, brown the ground beef, breaking it into small pieces. Cook until no longer pink, then drain excess fat and set aside.
- Dice the onion, celery, carrots, and potatoes for easier assembly.
Step 2: Add Ingredients to the Slow Cooker
- In the slow cooker, combine the browned ground beef, diced onion, celery, carrots, and potatoes.
- Sprinkle in the minced garlic, Worcestershire sauce, mustard powder (if using), salt, and pepper.
Step 3: Pour in the Broth
- Pour the beef broth over the ingredients, ensuring everything is submerged.
Step 4: Cook on Low or High
- Low: Cook for 6-7 hours.
- High: Cook for 3-4 hours.
- The soup is ready when the potatoes are tender, and the flavors have melded together.
Step 5: Add Cheese and Cream
- In the last 30 minutes of cooking, stir in the shredded cheddar cheese and heavy cream.
- Mix well until the cheese is fully melted, creating a creamy, cheesy texture.
- Taste and adjust the seasonings as needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Top with your favorite garnishes, such as extra shredded cheese, crumbled bacon, chopped green onions, or pickle slices for a burger-inspired twist.
Variations and Add-Ins
- Add Bacon: Cook and crumble bacon for a smoky flavor.
- Spice It Up: Add hot sauce or red pepper flakes for heat.
- Experiment with Cheese: Try Monterey Jack, mozzarella, or smoky gouda.
- Extra Veggies: Add diced bell peppers, mushrooms, or spinach for more nutrition.
Serving Suggestions
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