- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 pound russet potatoes (peeled and diced into 1/2-inch cubes)
- 2 cups beef broth
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 can 10.5 ounces condensed cheddar cheese soup
- 1 cup milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup heavy cream
- Chopped fresh parsley or chives (for garnish)
- Russet potatoes hold their shape well after slow cooking, but you can substitute with red or Yukon gold potatoes if preferred. For a thicker soup texture, mash some potatoes before stirring in the cheese and cream. Store leftovers in an airtight container in the refrigerator for up to 5-6 days.
