Instructions
Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no longer pink. Drain off any excess fat. Transfer the cooked beef to your slow cooker.
Layer the Ingredients: To the slow cooker with the beef, add the diced onion, celery, carrots, and potatoes. Sprinkle the minced garlic, Worcestershire sauce, mustard powder (if using), salt, and pepper over the top.
Add the Broth: Pour the beef broth over all the ingredients, ensuring the vegetables are mostly submerged.
Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the potatoes are fork-tender.
Create the Creamy Broth: In the last 30 minutes of cooking, turn the slow cooker to HIGH (if it isn’t already). Gradually stir in the shredded cheddar cheese and the heavy cream. Stir gently until the cheese is completely melted and the broth is smooth and creamy.
Final Seasoning & Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and let everyone customize their bowl with their favorite toppings like crumbled bacon, green onions, and pickle slices.
Recipe Variations & Tips
Bacon Cheeseburger: Stir ½ cup of cooked, crumbled bacon into the soup along with the cheese and cream.
Spicy Version: Add a few dashes of your favorite hot sauce or a pinch of red pepper flakes with the other seasonings.
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