This soup is simple to prepare, thanks to the crockpot doing all the heavy lifting. Here’s how to bring it to life:

1. Brown the Ground Beef

In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. This gives the soup depth and a meaty base. Drain the excess fat, then add onion and garlic, sautéing until the onion becomes translucent (about 5 minutes). This quick sauté helps the aromatics bloom and softens the onion before it joins the slow simmer.

2. Layer the Crockpot

Transfer the browned beef mixture into your crockpot. Add the diced potatoes, sliced carrots, and sliced celery. These vegetables provide both body and nutrients, making this a true one-bowl meal.

3. Pour in the Broth and Season

Add chicken or beef broth to the pot. Then season with dried thyme, parsley, paprika, and salt and pepper. Stir everything gently to combine.

📝 Tip: You can use beef broth for a deeper, heartier flavor, or chicken broth if you want something lighter. Either works beautifully.

4. Let It Simmer

Cover your crockpot and let it cook on LOW for 6–8 hours, or HIGH for 3–4 hours, until the potatoes and carrots are tender. This slow cooking method allows flavors to develop and the vegetables to become meltingly soft.

5. Add the Cream and Cheese

Once everything is tender, stir in the heavy cream, shredded cheddar cheese, and milk. These ingredients transform the soup into something indulgent and silky. If you prefer your soup thicker, stir in the cornstarch slurry now. Let it simmer for an additional 15–20 minutes, uncovered, so the soup thickens slightly and the cheese fully melts.

6. Serve and Garnish

Ladle the soup into bowls. Top with fresh parsley for brightness and extra shredded cheese for that irresistible melty finish.

Serve with crusty bread, garlic toast, or even buttered biscuits for the ultimate comfort food experience.