Ingredients
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
3 cups potatoes, diced
1 cup carrots, diced
1 cup celery, diced
1 cup heavy cream
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 tsp dried parsley
Instructions
1. In a skillet, brown ground beef with onion and garlic over medium heat until no longer pink. Drain excess grease.
2. Transfer beef mixture to a 6-quart slow cooker.
3. Add beef broth, potatoes, carrots, celery, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
5. Stir in heavy cream and cheddar cheese. Cook on low for 15–20 minutes until cheese is melted.
6. Sprinkle with parsley and serve hot with crusty bread.
Notes
Add bacon bits for extra flavor.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Substitute half-and-half for heavy cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 1050mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg