Ingredients:
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced 2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 stalks of celery, sliced
4 cups chicken or beef stock
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika powder
Salt and pepper to taste
1 cup heavy cream
2 cups grated cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
Chopped fresh parsley (for garnish)
Additional grated cheddar cheese (for garnish)
Instructions:
Brown the ground beef: Brown the ground beef in a large skillet over medium heat until browned on all sides. Pour off excess fat and add the chopped onion and minced garlic. Saute until the onions are translucent, about 5 minutes.
Prepare the cooking pot: Add the roast beef mixture to the crock pot. Add the diced potatoes, sliced carrots and celery.
Add the stock and spices: Pour in the chicken or beef stock. Add the dried thyme, parsley, paprika powder, salt and pepper. Stir to mix everything together.
Cook over a low heat: Cover the pot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and vegetables are soft and tender.
Add cream and cheese: Stir in the cream, shredded cheddar cheese and milk. For a thicker soup, stir in the cornstarch mixture. Simmer on a low heat for a further 15-20 minutes until the cheese has melted and the soup is creamy.
Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley and additional shredded cheddar cheese, if desired. Enjoy the soup with a slice of crusty bread for a full meal.
