Ingredients:
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions:
1. In a skillet over medium-high heat, cook the ground beef until fully browned. Drain any excess fat. Add the onion and garlic, cooking for about 5 minutes until the onion becomes soft and translucent.
2. Transfer the beef mixture to your slow cooker. Add the diced potatoes, sliced carrots, and celery.
3. Pour in the broth, then stir in the thyme, parsley, paprika, salt, and pepper. Mix everything well.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
5. Once cooked, stir in the heavy cream, shredded cheddar cheese, and milk. For a thicker consistency, add the cornstarch mixture and mix thoroughly. Let cook on low for another 15-20 minutes, until the soup is creamy and the cheese has melted.
6. Serve hot, garnished with fresh parsley and extra shredded cheddar cheese if desired. Pair with crusty bread for a hearty meal.