Ingredients
Scale
- 1 pound Ground beef
- 1 Medium onion, diced
- 3 Garlic cloves, minced
- 4 cups Potatoes, peeled and diced
- 3 cups Beef broth
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1 cup Heavy cream
- Chopped green onions or chives, to taste (optional)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- In the slow cooker, combine the cooked ground beef, diced onion, minced garlic, diced potatoes, carrots, celery, beef broth, Worcestershire sauce, oregano, salt, and black pepper.
- Stir the ingredients together until well combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Mix well to combine.
- Continue cooking on low for an additional 30 minutes to allow the cheese to melt and the soup to become creamy.
- Once ready, serve hot, garnished with chopped green onions or chives if desired.
Notes
- For a lighter version, you can substitute ground turkey for beef and use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American