The Soup Diva

This recipe began with a cooking video that snuck into my Facebook feed, and had me drooling. I sent the video to hubby and he said “yes!” So I figured out my own version and served it tonight with some crispy toasted baguette. It was delish! It is somewhat similar to my Bacon Cheeseburger Soup, but different enough it deserved its own recipe.

• 1 lg pkg diced potatoes with onion & peppers (AKA “Potatoes O’Brien”)
• 1 lb ground beef
• 32 oz chicken broth
• 1 8 oz brick cream cheese (I used low-fat)
• 2 cups shredded sharp cheddar
• 1 tbsp Italian seasoning (or other seasoning blend)
• Salt and black pepper to taste

Brown ground beef in large pot, slow cooker, or pressure cooker; drain if needed. Add some broth to deglaze the pot if needed. Add vegetables, rest of broth, and seasonings. Stir well, until any remaining grease is absorbed by vegetables. Cook until vegetables are done (I did 5 minutes in my Instant Pot). Remove from heat and stir in cheeses until fully incorporated. Can blend slightly with immersion blender for thicker texture if desired.