Ingredients:

• 1 1/2 lb lean ground beef
• 1 medium onion, diced
• 1 large russet potato, peeled and chopped into small pieces
• 1/2 cup celery, diced
• 1 cup frozen corn
• 3 garlic cloves, minced
• 3/4 cup cherry tomatoes, chopped
• 1 (8 oz) package cream cheese
• 2 (14.5 oz) cans beef broth
• 3/4 cup tomato sauce
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• Freshly ground pepper, to taste
• 1/4 cup all-purpose flour
• 1 cup milk
• 2 cups shredded sharp cheddar cheese

Instructions:

1. Cook the Beef:

   • In a large skillet, brown the ground beef along with the diced onion.

   • Drain any excess fat, then transfer the mixture to the crockpot.

2. Combine Ingredients:

   • Add the chopped potato, diced celery, frozen corn, minced garlic, cream cheese, chopped tomatoes, beef broth, tomato sauce, and all the spices (salt, basil, garlic powder, parsley, and pepper) to the crockpot.

   • Stir everything together.

3. Slow Cook:

   • Cover and cook on low for 6 to 8 hours, or on high for 4 hours.

4. Add Flour and Milk:

   • About 10 minutes before serving, whisk together the flour and milk.

   • Stir this mixture into the soup along with the shredded cheddar cheese.

5. Finish and Serve:

   • Continue cooking for 10 more minutes, until the cheese has melted and the soup thickens.

   • Serve hot and enjoy!

Notes:

• You can swap the ground beef for ground turkey or chicken for a lighter option.
• Sharp cheddar cheese gives the soup a wonderful depth of flavor. For best results, shred cheese from a block rather than using pre-shredded cheese.
• Store any leftovers in an airtight container in the refrigerator for up to four days.

Stovetop Variation:

1. Brown the ground beef, onion, and garlic in a large saucepan or Dutch oven. Drain the grease.
2. Add the chopped potato, celery, corn, beef broth, tomato sauce, and spices to the pot. Bring to a boil.
3. Lower the heat to a simmer and stir in the tomatoes and cream cheese. Cook for 10 minutes, stirring occasionally, until the cream cheese is fully melted.
4. Mix the flour and milk, then add it to the pot along with the shredded cheddar. Cook for an additional 10 minutes, stirring occasionally until the soup thickens.

Nutrition