Beef and Cheddar Soup
Beef and Cheddar Soup is a flavorful soup of beef, cheese, and potatoes, all made in the crockpot!
Servings: 6
Ingredients
- 2 lbs. beef stew meat
- salt and pepper to season the beef
- 2 Tbsp. cooking oil
- 2 russet potatoes peeled and diced
- 2 carrots peeled and diced
- 2 celery ribs peeled and diced
- 1 white onion diced
- 1 tsp. salt
- ¼ tsp. pepper
- 2 tsp dried oregano
- ½ tsp. garlic powder
- 1 bay leaf
- 2 ½ cups chicken broth
- 8 oz. cream cheese
- 16 oz. block sharp cheddar cheese, shredded WAIT TO ADD
Instructions
- Sprinkle the beef stew beef with a touch of salt and pepper (about a 1/4 tsp. each).
- Set a skillet over medium-high heat and add the oil once it’s hot. Brown the beef in two batches so the pan stays hot and gives it a good sear.
- Add the browned beef, potatoes, carrots, celery, onion, salt, pepper, oregano, garlic powder, bay leaf, cream cheese, and chicken broth.
- Cover and cook and LOW for 7 hours without opening the lid during the cooking time. (Can cook on HIGH for 4 hours, or until the potatoes are tender).
- When the cooking time is up, check the potatoes and beef for tenderness. If not done, continue cooking until they are tender.
- Remove the bay leaf. Shred the cheese on the smaller setting on your cheese grater. Add the cheese slowly to the soup and stir until well blended.
Video
Notes
If possible, don't use pre-shredded cheese. Use a block of cheese and shred it yourself for the best melting.
Nutrition
Calories: 774kcal | Carbohydrates: 22g | Protein: 56g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 209mg | Sodium: 1468mg | Potassium: 1045mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4684IU | Vitamin C: 7mg | Calcium: 636mg | Iron: 4mg
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