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Ingredients
▢1 pound lean ground beef
▢½ medium onion (finely diced)
▢2 cloves garlic (minced)
▢1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
▢2 large carrots (peeled and chopped)
▢1 rib celery (finely chopped)
▢4 cups low sodium chicken broth
▢1½ teaspoons salt
▢1 teaspoon dried parsley
▢¼ teaspoon black pepper
▢1 cup half and half
▢2 tablespoons all purpose flour or corn starch
▢1 ½ cups shredded cheddar cheese
Instructions
In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.
