Crockpot Cheeseburger Soup

gluten-free ⓘ

11 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 pounds ground beef
• 1 pound frozen diced hash browns
• 1 small onion, diced
• 1 cup shredded carrots
• 2 celery stalks, diced
• 4 cups beef broth
• 1 block (8 oz) cream cheese
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tablespoon Kinder’s Buttery Garlic & Herb Seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh parsley for garnish

Instructions

1. Brown the ground beef in a skillet and drain the fat.
2. Combine the cooked beef, frozen hash browns, diced onion, shredded carrots, and diced celery in a slow cooker.
3. Mix in the garlic and herb seasoning, salt, pepper, garlic powder, and onion powder.
4. Add the beef broth and stir to combine.
5. Cover and cook on high heat for 3 hours.
6. Stir in the cream cheese, shredded cheddar, and heavy cream.
7. Continue cooking for 15 to 20 minutes until the cheese is melted and the soup is creamy.
8. Garnish with fresh parsley before serving.