Instructions:
- 1 Brown the Ground Beef:
In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat.
Add the chopped onion and minced garlic, and sauté 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 and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired.
Serve with crusty bread for a complete meal.
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