Name: Beef and Cheddar Soup
Prep time: 15 min
Cook time: PT-492340H37M42S
Total time: 7 h 15 min
Cuisine: American
Ingredients: 2 pounds beef stew meat; 1/4 teaspoon salt (for seasoning beef); 1/4 teaspoon black pepper (for seasoning beef); 2 tablespoons cooking oil; 2 medium russet potatoes, peeled and diced (about 3 cups); 2 medium carrots, peeled and diced (about 1 cup); 2 celery ribs, diced (about 1 cup); 1 medium white onion, diced; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons dried oregano; 1/2 teaspoon garlic powder; 1 bay leaf; 2 1/2 cups chicken broth; 8 ounces cream cheese, softened and cubed; 16 ounces sharp cheddar cheese, freshly shredded

Ingredients

2 pounds beef stew meat
1/4 teaspoon salt (for seasoning beef)
1/4 teaspoon black pepper (for seasoning beef)
2 tablespoons cooking oil
2 medium russet potatoes, peeled and diced (about 3 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 celery ribs, diced (about 1 cup)
1 medium white onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 bay leaf
2 1/2 cups chicken broth
8 ounces cream cheese, softened and cubed
16 ounces sharp cheddar cheese, freshly shredded

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Instructions

Season the beef stew meat with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat a large skillet over medium-high heat and add the cooking oil. Brown the beef in two batches, searing for 3–4 minutes per side.
Transfer the browned beef to a 6-quart or larger slow cooker.
Add potatoes, carrots, celery, onion, 1 teaspoon salt, 1/4 teaspoon black pepper, oregano, garlic powder, bay leaf, cream cheese, and chicken broth.
Cover and cook on LOW for 7 hours or HIGH for 4 hours, until beef and potatoes are fork-tender.
Remove and discard the bay leaf.
Gradually stir in the freshly shredded cheddar cheese in small handfuls, stirring until melted and smooth.
Serve hot, garnished with freshly ground pepper or sliced green onions if desired.

Notes

Browning the beef adds deeper flavor and improves texture.
Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Avoid overheating after adding cheese to prevent separation.
Store leftovers in the refrigerator for up to 3 days.
Freezing is not recommended due to texture changes from dairy and potatoes.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 7 hours (LOW) or 4 hours (HIGH)
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Halal

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 620 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 44 g
Saturated Fat: 23 g
Unsaturated Fat: 17 g
Trans Fat: 1.5 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 150 mg