Why You’ll Love This Recipe
This recipe eliminates the guesswork from dinner planning by providing a foolproof method for creating a satisfying meal. The slow cooker approach means you can start it in the morning and return home to a perfectly cooked dinner. The creamy texture provides comfort without being overly heavy, while the ground beef adds substantial protein that keeps everyone satisfied. The flexibility to customize vegetables and seasonings means you can adapt it to your family’s preferences. Additionally, the one-pot nature of this recipe means minimal cleanup, making it ideal for those hectic days when you want great food without the fuss.
Kitchen Equipment You’ll Need
You’ll need a 6-quart slow cooker to accommodate all ingredients comfortably. A large skillet is essential for browning the ground beef before adding it to the crockpot. Keep a good wooden spoon or ladle handy for stirring, and have measuring cups and spoons ready for portioning ingredients. A sharp knife and cutting board are necessary for chopping vegetables. Finally, have serving bowls and ladles ready for when the soup is finished.
Tips for Success
Brown the ground beef thoroughly before adding it to the crockpot to develop deeper flavors and prevent a greasy texture. Cut potatoes into uniform pieces to ensure even cooking. Add dairy products during the last hour of cooking to prevent curdling. If the soup seems too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes. Taste and adjust seasonings before serving, as slow cooking can sometimes mellow flavors that may need a final boost.
Ingredients
1 pound ground beef (80/20 blend) 2 pounds russet potatoes, peeled and cubed 1 medium yellow onion, diced 3 celery stalks, chopped 2 large carrots, diced 3 cloves garlic, minced 4 cups beef broth 1 cup whole milk 8 ounces cream cheese, softened 1 packet onion soup mix 1 teaspoon dried thyme 1 teaspoon paprika Salt and black pepper to taste 2 tablespoons cornstarch 2 green onions, chopped for garnish 1 cup shredded cheddar cheese for serving
Directions
Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks until no pink remains. Drain excess fat and transfer the cooked beef to your slow cooker. Add the cubed potatoes, diced onion, chopped celery, diced carrots, and minced garlic to the crockpot with the beef. Pour the beef broth over the ingredients and sprinkle in the onion soup mix, dried thyme, and paprika. Season with salt and pepper to taste.
Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the potatoes are fork-tender and the vegetables are cooked through. About 30 minutes before serving, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the soup to help thicken it.
In the final hour of cooking, add the softened cream cheese and whole milk to the crockpot. Stir gently until the cream cheese is completely melted and incorporated, creating a smooth, creamy base. Taste the soup and adjust seasonings as needed.
Serve hot in bowls, topped with shredded cheddar cheese and chopped green onions. Pair with crusty bread or crackers for a complete meal.
Additional Tips or Variations
For a lighter version, substitute Greek yogurt for cream cheese and use low-fat milk. Add frozen corn kernels in the last hour for extra sweetness and texture. For a spicier kick, include diced jalapeños or a dash of hot sauce. Vegetarians can substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth. For extra richness, stir in a handful of crispy bacon bits just before serving. Consider adding other root vegetables like parsnips or turnips for variety. The soup also works wonderfully with ground turkey or chicken as alternatives to beef.