1large russet potatopeeled and chopped into small pieces
1/2cupcelery,diced
1cupfrozen corn
3garlic cloves,minced
3/4cupcherry tomatoes,chopped
1(8 oz) package cream cheese
2(14.5 oz) cans beef broth
3/4cuptomato sauce
1teaspoonsalt
1teaspoondried basil
1teaspoongarlic powder
1teaspoondried parsley
pepperto taste
1/4cupall purpose flour
1cupmilk
2cupsshredded sharp cheddar
Instructions
Brown ground beef with onion in a large skillet and drain.
Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
Cook over low heat for 6-8 hours (or 4 hours on high).
About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!
Notes
You can replace the ground beef with ground turkey or ground chicken.
My favorite kind of cheese to use in this soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
Store leftovers in an airtight container in the refrigerator for up to four days.
How to make on the stove: Cook the beef, onion, and garlic in a large sauce pan or dutch oven and drain the grease. Add the potato, celery, corn, beef broth, tomato sauce, and spices to the pan and bring to a boil. Reduce the heat to a simmer and add the tomatoes and cream cheese. Cook, stirring occasionally for 10 minutes until cream cheese is melted. Mix together the flour and milk and add to the pot along with the shredded cheddar cheese. Cook for 10 more minutes, stirring occasionally.