Ingredients

For the Soup Base

• 1 ½ lb. lean ground beef
• 1 medium onion, diced
• 1 large russet potato, peeled and chopped into small pieces
• ½ cup celery, diced
• 1 cup frozen corn
• 3 cloves garlic, minced
• ¾ cup cherry tomatoes, chopped
• 2 (14.5 oz) cans beef broth
• ¾ cup tomato sauce

For Creaminess & Flavor

• 1 (8 oz) package cream cheese
• 2 cups shredded sharp cheddar
• 1 cup milk
• ¼ cup all-purpose flour

For Seasoning

• 1 tsp salt
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp dried parsley
• Black pepper, to taste

Instructions

1. In a large skillet, brown the ground beef with the diced onion. Drain excess grease.
2. Transfer the beef mixture to the crockpot. Add the potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and seasonings. Stir to combine.
3. Cover and cook on low for 6-8 hours or high for 4 hours, until the potatoes are tender.
4. About 10 minutes before serving, whisk together the milk and flour until smooth. Add to the crockpot along with the shredded cheddar cheese.
5. Stir well and cook for another 10 minutes, allowing the cheese to melt and the soup to thicken.
6. Serve hot and enjoy!