A hearty and creamy slow cooker soup made with potatoes, ground beef, and cheese. Perfect for a comforting weeknight meal.
Author:leogrant
Prep Time:15 min
Cook Time:4-8 hours
Total Time:8 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 cups diced potatoes (about 2 medium)
1 cup diced carrots (about 2 medium)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup milk
1/2 cup shredded cheddar cheese
2 tablespoons all-purpose flour
2 tablespoons butter
Instructions
In a skillet, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease. Add the minced garlic and cook for 1 minute more.
Transfer the ground beef mixture to your slow cooker.
Add the beef broth, diced potatoes, diced carrots, salt, pepper, and thyme to the slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk until smooth. Cook, stirring, until the mixture thickens, about 5 minutes.
Stir the thickened milk mixture and the shredded cheddar cheese into the slow cooker. Stir until the cheese is melted and the soup is creamy.
Serve hot.
Notes
For a thicker soup, you can mash some of the potatoes against the side of the slow cooker before adding the milk and cheese mixture.
This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
You can substitute ground turkey or chicken for the ground beef.