1can14.5 oz. fire-roasted diced tomatoes, undrained
1bag32 oz. frozen diced hash brown potatoes
18 oz. pkg. cream cheese, cut into cubes
18 oz. block of extra sharp cheddar cheese, shredded
3sesame bagelsI used Panera brand
1T.butter
1T.vegetable oil
Instructions
for the soup
In a large skillet, brown the ground beef and chopped onion. Add the mustard, tomato paste, Worcestershire sauce, salt and pepper to the skillet, stir well and cook for one minute more.
Add the cooked beef and onion mixture to the slow cooker with the chicken stock, beef consommé, tomatoes, potatoes and cream cheese. Cook on low for 8 hours.
for the croutons
Cut the bagels into bite-sized slices. Melt the butter and mix together with the oil. Pour the butter and oil over the bagel slices and mix well to coat. Place the bagel croutons in a single layer on a large sheet pan. Broil, stirring a couple of times, until the croutons are nicely browned.
Serve the soup topped with the shredded cheddar cheese and the homemade sesame bagel croutons.