Ingredients
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1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Directions:
Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Prepare the Crockpot: Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.
Add Broth and Seasonings: Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.
Cook on Low: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and vegetables are tender.
Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.
Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.
Prep Time: 15 minutes | Cooking Time: 6-8 hours on low (or 3-4 hours on high) | Total Time: 6 hours 15 minutes | Kcal: 460 kcal | Servings: 6
