Ingredients

The following ingredients have 6 Servings
  • 1 pound Extra Lean Ground Beef (I used 96% lean)
  • 1 medium Yellow Onion (diced)
  • 14.5 ounces Canned Diced Tomatoes (drained)
  • 8 ounces Cream Cheese (cubed)
  • 6 ounces Center Cut Bacon (diced and cooked until crispy)
  • 4 cups Low Sodium Chicken Stock
  • 2 cups Cubed Potatoes
  • 1 cup Peeled And Shredded Carrots
  • 3 cloves Garlic (minced)
  • 2 ribs Celery (thinly sliced)
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 cup Fat Free Milk
  • 1/4 cup All-Purpose Flour
  • 2 cups Shredded Sharp Cheddar Cheese

Instruction

  • In a medium skillet on the stove-top, cook and crumble the ground beef until no longer pink, drain off fat and add meat to a 6 quart or larger slow cooker.
  • Saute the diced onion in the same skillet until they start to soften and turn translucent. Add cooked onion to the slow cooker.
  • Add the tomatoes, cream cheese, cooked bacon, chicken stock, potatoes, carrots, garlic, celery, salt and pepper to the slow cooker and stir to combine.
  • Cover and cook on LOW for 8 hours.
  • In a small bowl whisk together the milk and flour to create a slurry. Slowly stir the slurry into the soup breaking up any cream cheese that has not melted yet.
  • Add the shredded cheese to the slow cooker.
  • Recover slow cooker and cook for an additional 10 to 15 minutes or until the soup has thickened.
  • Ladle hot soup into bowl and garnish with extra shredded cheese if desired.