This delicious, hearty soup is perfect for cozy nights and chilly days.

Combining ground beef, tender potatoes, and fresh vegetables in a creamy, flavorful broth, it’s ideal for a warm, satisfying dish with minimal effort.

With simple prep and easy crockpot cooking, this recipe is great for both beginners and experienced cooks.

Ingredients

For the soup:

1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 tsp dried thyme
1 tsp dried parsley
1 tsp paprika
Salt and pepper, to taste

For the soup base:

1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For garnish:

Fresh parsley, chopped
Extra shredded cheddar cheese

Instructions

Step 1: Heat a large skillet over medium-high heat. Add ground beef, cooking until browned and no longer pink.

Drain excess fat if needed.

Step 2: Add chopped onion and minced garlic to the skillet.

Sauté for about 5 minutes until the onion becomes translucent and garlic is fragrant.

Step 3: Transfer the beef mixture to your crockpot. Add potatoes, carrots, and celery, mixing to combine.

Step 4: Pour in the broth. Sprinkle in thyme, parsley, paprika, salt, and pepper. Stir well to evenly distribute the seasonings.

Step 5: Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes and vegetables are tender.

Step 6: About 15-20 minutes before serving, stir in heavy cream, cheddar cheese, and milk.

For a thicker soup, mix cornstarch with water, then add to the crockpot, stirring until combined.

Continue cooking on low until cheese melts and soup is creamy.

Step 7: Ladle soup into bowls, garnish with parsley and extra cheese, and serve with crusty bread.

FAQs

1. Can I use ground turkey instead of ground beef?

Absolutely. Ground turkey is a great alternative and will make the soup lighter in flavor. Just follow the same browning steps.

2. Can I make this soup on the stovetop instead of in a crockpot?

Yes. Brown the beef, onions, and garlic in a large pot.

Add the rest of the ingredients and simmer on low for 1 hour or until potatoes and vegetables are tender.

Add cream and cheese in the final 15-20 minutes.

3. How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a saucepan over low heat, stirring frequently to prevent cream and cheese from separating.

4. Can I freeze this soup?

It’s best to freeze before adding the cream and cheese.

Once defrosted, reheat and add cream and cheese for a fresh, creamy consistency.

5. What can I substitute for heavy cream?

For a lighter option, use half-and-half or a mix of Greek yogurt and milk. This creates a similar creamy texture with less fat.