Ingredients
Scale
- 1 pound ground beef
- 1 large onion (chopped)
- 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
- Fresh parsley for garnish
- Extra shredded cheddar cheese for garnish
Instructions
- In a skillet over medium-high heat, brown the ground beef. Drain excess fat.
- Add chopped onion and minced garlic; cook until onion turns translucent.
- Transfer the beef mixture to a slow cooker. Add diced potatoes, sliced carrots, and celery.
- Pour in the chicken or beef broth; season with thyme, parsley, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Stir in heavy cream and shredded cheddar cheese during the last 20 minutes of cooking. If desired, thicken with cornstarch mixed with water.
- Serve hot, garnished with fresh parsley and extra cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg