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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!
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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
Step 1 -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.
Step 2 -Drain the excess fat from the skillet.
Step 3 -Add the cooked beef, the potatoes, the onions, and the carrots to a 6-quart slow cooker.
Step 4 -Add the beef broth, the cream of mushroom soup, the Italian seasoning, the garlic, the salt, and the black pepper and stir to combine.
Step 5 -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.
Step 6 -Add the cheddar and the cream cheese to the slow cooker and cover the slow cooker.
Step 7 -Switch the heat to low and cook until the cheese is melted, about 30 minutes.
Step 8 -Serve the soup topped with the green onions.

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