Instructions:
Step 1
Cook the ground beef in a skillet over medium-high heat until browned. Drain excess fat.
Step 2
Add onion and garlic, and cook until the onion is soft.
Step 3
Transfer the beef mixture to the crockpot. Add potatoes, carrots, and celery.
Step 4
Pour in the broth and add thyme, parsley, paprika, salt, and pepper. Stir to combine.
Step 5
Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
Step 6
Stir in heavy cream, cheddar cheese, and milk. If desired, add the cornstarch mixture to thicken. Cook for an additional 15-20 minutes.
Step 7
Ladle into bowls, garnish with parsley and extra cheese, and enjoy!
Pro Tips:
Choose a Good Ground Beef: For the best flavor, use lean ground beef. If you prefer a lower-fat option, you can use ground turkey or chicken.
Prep Ahead: To save time on busy days, brown the beef mixture the night before and store it in the refrigerator. Simply add it to the crockpot with the other ingredients the next day.
Customize the Veggies: Feel free to add other vegetables like green beans or corn to suit your taste. Just make sure they are cut into bite-sized pieces for even cooking.
Thicken to Taste: If you prefer a thicker soup, stir in the cornstarch mixture. Alternatively, you can use a potato masher to slightly mash some of the potatoes in the soup for a thicker consistency.
Garnish for Extra Flavor: Enhance the soup’s flavor with additional garnishes like crispy bacon bits, chopped chives, or a dollop of sour cream.
Nutrition Information (per serving, based on 8 servings):
Calories: 360
Protein: 17g
Carbohydrates: 27g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 800mg
Fiber: 3g
Sugar: 7g