Description
A rich and creamy blend of ground beef, sharp cheddar, and hearty vegetables. Simmered slowly for deep flavor and a velvety texture.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 3 medium russet potatoes, peeled and cubed
- 1/4 cup flour
- 1 cup milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat until cooked through. Drain excess fat.
- Add diced onions, carrots, and garlic to the skillet and sauté for 5 minutes.
- Transfer the beef and vegetable mixture to the slow cooker.
- Add cubed potatoes and beef broth, stirring to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Whisk flour and milk together in a small bowl, then stir into the soup during the last hour of cooking.
- Turn off the heat and stir in shredded cheddar cheese until melted.
- Stir in heavy cream and Worcestershire sauce. Season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American