Ingredients
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
3 cups potatoes, diced
1 cup carrots, shredded
1 cup celery, diced
1 can (14.5 oz) diced tomatoes, drained
2 cups cheddar cheese, shredded
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp dried parsley
Instructions
1. Brown ground beef with onion and garlic in a skillet until no longer pink. Drain grease.
2. Transfer beef mixture to a 6-quart slow cooker.
3. Add beef broth, potatoes, carrots, celery, and diced tomatoes. Stir to combine.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are tender.
5. Stir in cheddar cheese, heavy cream, salt, pepper, and parsley. Cook on low for 15–20 minutes until cheese melts.
6. Serve hot, garnished with extra cheese or croutons if desired.
Notes
Substitute ground turkey for a lighter option.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Add bacon bits for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg