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Slow Cooker Cheeseburger Soup

Servings 8
Author Foodtastic Mom

Ingredients

  • 2 lbs. lean ground beef mine was 93% lean
  • 1 large sweet onion chopped
  • 2 T. yellow mustard
  • 2 T. tomato paste
  • 1 T. Worcestershire sauce
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 4 c. chicken stock
  • 1 can 10.5 oz. Campbell's beef consommé
  • 1 can 14.5 oz. fire-roasted diced tomatoes, undrained
  • 1 bag 32 oz. frozen diced hash brown potatoes
  • 1 8 oz. pkg. cream cheese, cut into cubes
  • 1 8 oz. block of extra sharp cheddar cheese, shredded
  • 3 sesame bagels I used Panera brand
  • 1 T. butter
  • 1 T. 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.
  • Serve pickle spears on the side.