Description
Potatoes soften to buttery perfection as ground beef infuses the broth with savory depth, while cheese and cream swirl in for a luxuriously smooth finish. Each spoonful feels like a hug on a chilly day.
Ingredients
- 1 pound ground beef
- 4 cups diced potatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
Instructions
- In a skillet over medium heat brown the ground beef until cooked through then drain excess fat.
- Transfer the browned beef to the crockpot and add diced potatoes onion garlic and beef broth.
- Stir in Worcestershire sauce salt black pepper and dried parsley.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until potatoes are tender.
- In a small bowl whisk together heavy cream and all-purpose flour until smooth.
- Stir the cream mixture into the crockpot and cook on high for an additional 15 minutes until the soup thickens.
- Add shredded cheddar cheese and stir until melted and fully combined.
- Serve hot garnished with extra cheese or chopped parsley if desired.
Notes
- For a thicker soup cook uncovered for the last 30 minutes to reduce liquid.
- Substitute half and half for heavy cream for a lighter version.
- Add cooked bacon pieces or green onions as a garnish.
- Leftovers store well in the refrigerator for up to 3 days.