Step-by-Step Method
Step 1: Prepare the Ingredients
- Peel and dice the potatoes into bite-sized pieces. Dice the onion, carrots, and celery.
- In a skillet, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat and set aside.
Step 2: Add Ingredients to the Crockpot
- Place the diced potatoes, onion, carrots, celery, and cooked ground beef into the crockpot.
- Pour in the chicken or beef broth, ensuring the vegetables are submerged.
- Add a pinch of salt and pepper to season.
Step 3: Cook the Soup
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should be fork-tender by the end of the cooking time.
Step 4: Make the Creamy Base
- About 30 minutes before the soup is done, melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly add the milk, whisking continuously to avoid lumps.
- Stir in the heavy cream and shredded cheese, cooking until smooth and creamy.
Step 5: Combine and Finish
- Add the creamy mixture to the crockpot and stir well to combine with the broth and vegetables.
- Taste the soup and adjust the seasoning with additional salt, pepper, or paprika if needed.
- Let the soup cook for another 20-30 minutes on low to thicken and blend the flavors.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Top with crumbled bacon, fresh parsley or chives, and an extra sprinkle of shredded cheese for garnish.
- Serve with crusty bread or crackers for a complete and comforting meal.
Tips for Success
- Consistency: For a thicker soup, mash some of the potatoes directly in the crockpot before adding the creamy mixture.
- Make It Lighter: Substitute heavy cream with half-and-half or evaporated milk for a lighter version.
- Extra Protein: Add cooked and crumbled sausage or diced ham for a meatier variation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.