A rich, comforting, and hearty soup perfect for cold days, this dish combines ground beef, potatoes, and vegetables in a creamy, cheesy broth. It’s easy to prepare, thanks to the crockpot, and ideal for feeding a family or freezing leftovers.
Ingredients Breakdown:
- 1 pound ground beef: Use lean ground beef (80% lean) to minimize excess grease.
- 1 large onion, chopped: Yellow or white onions work best, but red onions can add a sweeter note.
- 2 cloves garlic, minced: Fresh garlic adds a sharp, pungent flavor.
- 4 large potatoes, peeled and diced: Yukon Gold or Russet potatoes are perfect for their starchiness, which helps thicken the soup.
- 3 large carrots, sliced: Adds natural sweetness and color.
- 2 celery stalks, sliced: Provides crunch and subtle bitterness.
- 4 cups chicken or beef broth: Beef broth enhances the meaty flavor, while chicken broth offers a lighter taste. Use low-sodium options to control saltiness.
- 1 teaspoon dried thyme: Adds an earthy, slightly minty note.
- 1 teaspoon dried parsley: A mild herb that complements the other seasonings.
- 1 teaspoon paprika: Choose smoked paprika for a deeper, richer flavor.
- Salt and pepper to taste: Adjust to your preference after the soup is done.
- 1 cup heavy cream: Adds richness and a smooth texture.
- 2 cups shredded cheddar cheese: Sharp cheddar adds bold flavor, but you can mix in Monterey Jack or Gouda for variety.
- 1 cup milk: Whole milk is recommended for creaminess, but you can use 2% or dairy-free alternatives (like almond or oat milk) for a lighter version.
- 2 tablespoons cornstarch mixed with 2 tablespoons water: Optional, but helps thicken the soup if you prefer it less soupy.
- Fresh parsley and extra cheddar for garnish: Provides color and an extra punch of flavor.
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Detailed Instructions:
