Description
This creamy, comforting soup combines ground beef, potatoes, and cheddar cheese for a rich and satisfying meal, all cooked conveniently in a slow cooker.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 3–4 large potatoes, peeled and cubed
- 4 cups beef broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Chopped parsley for garnish
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion until fully cooked and the onion is soft. Drain excess fat and transfer to the crockpot.
- Add cubed potatoes, beef broth, garlic powder, and dried thyme to the crockpot. Stir gently to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are fork-tender.
- Stir in milk and heavy cream, then cook on low for an additional 30 minutes. Add shredded cheddar cheese and stir until melted. Season with salt and pepper to taste and garnish with parsley.
Notes
For a thicker soup, mash a cup of cooked potatoes or use a cornstarch slurry towards the end. Use low-sodium beef broth for better salt control.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 110mg