Ingredients
- 1 lb ground beef
- 4 medium Yukon Gold potatoes, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 4 cups low-sodium beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet until evenly cooked and no longer pink; drain the fat.
- Add the browned beef and all the chopped vegetables to the crockpot with beef broth.
- Season with salt and pepper to taste.
- Cook on low until the potatoes and carrots are fork-tender.
- Finish by stirring in heavy cream and shredded cheddar until the cheese melts smoothly.
- Serve hot with optional garnishes.
Notes
For a lighter option, use half-and-half instead of heavy cream. Adjust salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food