Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (80/20 blend recommended for flavour)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) beef broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (4 ounce/113g) can chopped green chiles (optional)
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 4 medium Yukon Gold potatoes, peeled and diced (about 3 cups/450g)
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) cheddar cheese, shredded (sharp cheddar recommended)
  • Toppings: Cooked bacon crumbles, chopped green onions, sour cream, burger sauce, dill pickles.

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
  3. Transfer the browned beef and sautéed aromatics to the slow cooker.
  4. Pour in the beef broth, diced tomatoes, green chiles (if using), Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
  5. Add the diced potatoes to the slow cooker.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  7. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
  8. Ladle the soup into bowls and top with your favorite cheeseburger toppings, such as bacon crumbles, chopped green onions, and a dollop of sour cream. And don’t forget the pickles!