Slow Cooker Cheeseburger Soup
Ingreadient
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1 pound ground beef
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1/2 cup chopped yellow onion
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2 ½ cups lower sodium beef broth
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2 russet potatoes, peeled and chopped
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1 (14.5-ounce) can diced tomatoes, undrained
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1 (10.5-ounce) can condensed Cheddar cheese soup
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1 (8-ounce) can tomato sauce
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1/4 cup ketchup, plus more for garnish
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2 tablespoons yellow mustard, plus more for garnish
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1 cup shredded Cheddar cheese, plus more for garnish
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1/2 cup chopped dill pickle slices
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1/4 cup finely chopped red onion
Direction
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Gather all ingredients.
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Cook ground beef and yellow onion in a large skillet over medium heat until browned, stirring to break up with a wooden spoon, about 8 minutes; drain fat.
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Transfer beef mixture to a 4- to 5-quart slow cooker. Add beef broth, potatoes, tomatoes, soup, tomato sauce, ketchup, and mustard. Stir to combine.
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Cover and cook on Low 9 to 10 hours or on High 4 ½ to 5 hours, until potatoes are tender.
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Stir Cheddar cheese into the soup.
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Garnish servings with pickles, red onion, additional cheese, ketchup and mustard.
