Instructions:
Step 1
Heat a skillet over medium heat and cook the ground beef until it is fully browned. Break the meat into small pieces as it cooks.
Step 2
Add the chopped onion and minced garlic to the skillet. Cook for another 2 to 3 minutes until the onion becomes soft and fragrant.
Step 3
Drain any excess grease from the cooked beef if needed. This helps keep the soup rich without becoming oily.
Step 4
Transfer the beef mixture into your crockpot. Add the diced potatoes, beef broth, dried thyme, dried parsley, salt, and black pepper.
Step 5
If using carrots, corn, or peas, add them to the crockpot with the other ingredients. Stir everything together until evenly combined.
Step 6
Cover the crockpot with the lid and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The potatoes should be fork-tender when fully cooked.
Step 7
About 30 minutes before serving, pour in the milk or heavy cream. Stir gently until the broth becomes smooth and creamy.
Step 8
Add the shredded cheddar cheese and stir until it has completely melted into the soup. The broth should become thick, rich, and velvety.
Step 9
For a thicker soup, use an immersion blender to blend a small portion of the potatoes directly in the crockpot. Leave plenty of potato chunks for texture.
Step 10
Taste the soup and adjust the seasoning with more salt and black pepper if needed. Stir well before serving.
Step 11
Ladle the hot soup into serving bowls. Top with extra shredded cheddar cheese, chopped green onions, or fresh chives if desired.
Step 12
Serve immediately while the soup is hot and creamy. Pair it with crusty bread or crackers for a complete and comforting meal.
Tips and Variations:
Make It Extra Creamy
Replace part or all of the milk with heavy cream for an even richer, smoother soup that feels extra indulgent.
Use Different Proteins
Swap the ground beef with ground turkey, ground chicken, Italian sausage, or even shredded rotisserie chicken for a completely different flavor.
Add More Vegetables
Mix in celery, mushrooms, broccoli, spinach, or diced bell peppers to add extra nutrition, color, and texture without changing the comforting nature of the soup.
Create a Loaded Potato Soup
Top each bowl with crispy bacon, shredded cheddar cheese, sour cream, and chopped green onions for a loaded baked potato experience.
Boost the Flavor
Add a splash of Worcestershire sauce, a pinch of smoked paprika, or a little onion powder to deepen the savory flavor of the broth.
Make It Thicker
Mash some of the cooked potatoes with a potato masher or blend a small portion of the soup to naturally thicken the broth without adding flour.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat while stirring occasionally to maintain its creamy texture.
Freeze for Later
Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating slowly on the stovetop.
