Step 1: Brown the Ground Beef

In a large skillet, brown 1 pound of ground beef over medium-high heat until it’s fully cooked. Drain any excess fat to keep the soup from becoming too greasy. Add 1 large chopped onion and 2 minced garlic cloves to the skillet and sauté for about 5 minutes, or until the onion becomes translucent. This step brings out the beef’s flavor and ensures your soup has a savory base.

Step 2: Prepare the Crockpot

Transfer the browned beef mixture to your crockpot. Then, toss in the diced potatoes, sliced carrots, and celery. These vegetables form the hearty base of the soup, adding a robust flavor while making the dish nutritious.

Step 3: Add Broth and Seasonings

Pour in 4 cups of chicken or beef broth to ensure your soup has a rich, flavorful base. Next, sprinkle in 1 teaspoon each of dried thyme, parsley, and paprika. Add salt and pepper to taste. These seasonings will elevate the soup’s flavor, creating a wonderful medley of warmth and spice.

Step 4: Slow Cook the Soup

Set your crockpot to low and cook for 6-8 hours, or if you’re short on time, you can cook on high for 3-4 hours. By the time the soup is ready, the potatoes and vegetables will be soft, and the flavors will have melded together beautifully.

Step 5: Add Cream and Cheese

Once your soup has cooked and the vegetables are tender, it’s time to make it creamy! Stir in 1 cup of heavy cream, 2 cups of shredded cheddar cheese, and 1 cup of milk. If you want a thicker consistency, mix in 2 tablespoons of cornstarch blended with 2 tablespoons of water. Let the soup cook for another 15-20 minutes until the cheese melts and the soup becomes creamy and indulgent.

Step 6: Serve and Garnish

Ladle the creamy soup into bowls, top with fresh chopped parsley, and sprinkle with extra shredded cheddar cheese for garnish. Serve it up with some crusty bread or biscuits for a complete meal. Yum!