Instructions:
Brown the Ground Beef:
In a large skillet, cook the ground beef over medium-high heat until fully browned and no longer pink. Drain any excess fat. Introduce the chopped onion and minced garlic to the skillet, and sauté for about 5 minutes until the onion is translucent and aromatic.
Prepare the Crockpot:
Shift the browned beef, onion, and garlic mixture into a crockpot. Layer the diced potatoes, sliced carrots, and celery evenly in the pot.
Add Broth and Seasonings:
Delicately pour in the chicken or beef broth. Elegantly sprinkle the dried thyme, parsley, paprika, salt, and pepper over the contents. Stir to merge all the ingredients beautifully.
Cook on Low:
Seal the crockpot with its lid and set to cook on low for 6-8 hours, or on high for 3-4 hours, ensuring the potatoes and vegetables turn tender and utterly delicious.
Add Cream and Cheese:
As the vegetables reach their tenderness, blend in the heavy cream, shredded cheddar cheese, and milk. Opt for a thicker soup by incorporating the cornstarch mixture now. Continue to cook on low for an additional 15-20 minutes until the cheese has melted into a creamy embrace.
Serve:
Serve this creamy concoction in bowls, garnished with freshly chopped parsley and a sprinkle of extra shredded cheddar cheese. Pair with crusty bread for a heartwarming meal.
