Description
A comforting and hearty soup featuring ground beef, potatoes, and fresh vegetables, slow-cooked to perfection for a creamy texture.
Ingredients
- 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 cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional)
- Fresh parsley for garnish
- Extra shredded cheddar cheese for garnish
Instructions
- Brown the ground beef in a skillet over medium-high heat, draining excess fat afterward.
- Add the chopped onion and minced garlic to the skillet, stirring until the onion turns translucent.
- Transfer the beef mixture to the crockpot.
- Add the diced potatoes, sliced carrots, and celery to the crockpot.
- Pour in the chicken or beef broth.
- Sprinkle in the dried thyme, parsley, paprika, salt, and pepper, mixing everything well.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
- In the final 20 minutes of cooking, stir in the heavy cream, shredded cheddar cheese, and milk.
- If a thicker consistency is desired, add the cornstarch mixture to the soup and stir well.
- Serve hot, garnished with fresh parsley and extra shredded cheese.
Notes
For a vegetarian version, replace ground beef with lentils or chickpeas and use vegetable broth.
