Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 large (approx. 200g) yellow onion, chopped (about 1 cup)
  • 1 pound (450g) ground beef (80/20 is recommended)
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) smoked paprika
  • 4 cups (950ml) beef broth
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1 pound (450g) russet potatoes, peeled and cubed (about 3 cups)
  • 1 cup (240ml) milk
  • 8 ounces (225g) cream cheese, softened and cubed
  • 2 cups (225g) shredded cheddar cheese, plus more for topping
  • Optional toppings: Cooked bacon crumbles, chopped green onions, sour cream, pickles

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened (about 5 minutes). Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Season with salt, pepper, garlic powder, and smoked paprika.
  2. Transfer the cooked beef mixture to the slow cooker. Add beef broth, diced tomatoes (with their juices), and cubed potatoes.
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  4. Stir in milk and softened cream cheese until the cream cheese is melted and the soup is smooth. Stir in the shredded cheddar cheese until melted.
  5. Ladle the soup into bowls and garnish with your favourite cheeseburger toppings (bacon crumbles, green onions, sour cream, pickles, extra cheese).