Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Brown the beef in a skillet over medium heat until no longer pink. Drain excess fat and transfer to the slow cooker.
- Add chopped onion, diced carrots, and diced celery to the slow cooker with the browned meat.
- Pour in the chicken broth and add the diced potatoes. Sprinkle with garlic powder, paprika, salt, and pepper.
- Stir everything together. Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Let it melt and combine.
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can substitute ground turkey for a lighter version.
- For extra flavor, add cooked bacon bits before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg