Instructions:
Brown the Ground Beef:
In a large skillet, cook the ground beef over medium-high heat until it’s fully browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté for about 5 minutes until the onion becomes translucent and aromatic.
Prepare the Crockpot:
Transfer the browned beef, onion, and garlic mixture into a crockpot. Add the diced potatoes, sliced carrots, and celery to the crockpot, spreading them evenly.
Add Broth and Seasonings:
Pour in the chicken or beef broth. Sprinkle in the dried thyme, parsley, paprika, salt, and pepper. Stir well to combine all ingredients thoroughly.
Cook on Low:
Cover the crockpot with its lid and cook on low heat for 6-8 hours or on high for 3-4 hours. Cook until the potatoes and vegetables are tender and fully cooked through.
Add Cream and Cheese:
Once the vegetables are tender, stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, mix the cornstarch with water and add it to the soup. Stir well and continue cooking on low for another 15-20 minutes until the cheese melts completely and the soup reaches a creamy consistency.
Serve:
Ladle the hot and creamy soup into bowls. Garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread on the side for a comforting and complete meal.
