Ingredients
Scale
- 2 lbs Lean Ground Beef (90/10 or higher for best protein ratio)
- 1 bag (32 oz) Frozen Diced Hash Brown Potatoes (no onion/peppers added)
- 1 box (32 oz) Low-Sodium Beef Broth
- 1 jar (16 oz) Low-Fat Queso or Cheese Sauce (for that instant creamy texture)
- 2 cups Shredded Sharp Cheddar Cheese
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Parsley
- Salt and Black Pepper to taste
- Optional: 1 cup Non-fat Plain Greek Yogurt (added at the end for extra creaminess and protein)
- Optional Toppings: Pickles, cooked bacon bits, and green onions
Instructions
- Open your slow cooker and place the ground beef at the bottom. If you are using raw beef, break it up into small chunks with a wooden spoon. Pour the frozen diced potatoes directly over the meat. Sprinkle your garlic powder, onion powder, parsley, salt, and pepper over the potatoes to ensure the seasoning permeates every layer during the cooking process.
- Pour the entire box of beef broth into the pot. Ensure the liquid covers most of the potatoes and meat. Secure the lid on your crockpot. Set the heat to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. The low and slow method allows the beef to become incredibly tender and the potatoes to release just enough starch to naturally thicken the soup base.
- Once the cook time is complete, use a spoon to break up any remaining large chunks of beef. Stir in the jar of cheese sauce and the shredded sharp cheddar cheese. If you want that extra protein boost, stir in the Greek yogurt now until the soup is velvety and smooth. Let it sit for 5 minutes to melt everything together. Ladle the soup into deep bowls and top with dill pickle slices and bacon bits to mimic the classic cheeseburger experience.
- Cook Time: 6 hours 5 minutes