Description
A hearty, comforting soup with tender ground beef, melted cheese, and classic toppings, made effortlessly in a slow cooker. Perfect for chilly evenings with warm, cheesy goodness.
Ingredients
1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cups chopped carrots
2 stalks celery, chopped
3 cups beef broth
1 can (10.5 oz) undiluted cream of mushroom soup
1 can (14.5 oz) diced tomatoes, drained
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce (non-alcoholic)
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 cup cornstarch (plus 1/4 cup flour, for thickening)
1 cup whole milk (or non-dairy alternative)
4 oz shredded cheddar cheese
Instructions
Brown ground beef with onion and garlic in a skillet until no pink remains. Drain fat. Transfer to crockpot.
Add potatoes, carrots, celery, beef broth, cream of mushroom soup, diced tomatoes, tomato paste, and seasonings. Stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
In a small bowl, mix cornstarch and flour with 1/4 cup milk. Gradually stir into soup.
Reduce heat to low. Sprinkle in shredded cheese and stir until melted and smooth.
Serve hot, garnished with optional pickles, pickled jalapeños, and fresh parsley.
Notes
Use gluten-free flour if needed for dietary restrictions
Substitute ground beef with crumbled cooked lentils or quinoa for a meatless version
Store leftovers in an airtight container in the fridge for up to 5 days
Freeze portions for up to 3 months