A creamy slow cooker soup with browned ground beef, tender potatoes, carrots, onion, a garlicky broth, cream cheese, and melted cheddar.
Soup:
1½ pounds lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled and diced
2 carrots, diced
2 celery ribs, diced
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
To Finish:
8 ounces cream cheese, cubed and softened
1 cup whole milk or half and half
2 cups shredded sharp cheddar
3 green onions, sliced
Brown the beef with the onion in a skillet. Add garlic for 1 minute. Drain the fat.
Add the beef, potatoes, carrots, celery, broth, thyme, paprika, salt, and pepper to the slow cooker.
Cover and cook on low 6 to 7 hours or high 3 to 4 hours until the potatoes are tender.
Mash about one third of the potatoes right in the pot to thicken.
Stir in the cream cheese and milk. Cover 15 minutes, then stir until smooth.
Stir in the cheddar until melted. Top bowls with green onions and more cheese.
Drain the beef fat.
Add dairy in the last 20 minutes.
Thin leftovers with milk or broth.
Find it online: https://recipeshots.com/crockpot-potato-hamburger-soup/