Crockpot Creamy Potato

 

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. Brown the Ground Beef:

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

2. Prepare the Crockpot:

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

3. Add Broth and Seasonings:

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

4. Cook on Low:

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

5. Add Cream and Cheese:

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

6. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.