Slow Cooker Creamy Beef Soup

Why Make This Recipe

Slow Cooker Creamy Beef Soup is a comforting dish perfect for any day. It is easy to prepare, filling, and packed with flavor. Using a slow cooker allows the ingredients to blend together beautifully, creating a creamy and delicious soup that warms you from the inside out. This recipe is also great for busy days since you can set it up in the morning and come home to a hot meal.

How to Make Slow Cooker Creamy Beef Soup

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, diced
• 4 cups beef broth
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a skillet, brown the ground beef over medium heat. Drain excess fat.
2. Transfer the cooked beef to the slow cooker.
3. Add onion, garlic, carrots, potatoes, beef broth, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours or until the vegetables are tender.
5. Stir in the heavy cream before serving.
6. Garnish with fresh parsley and enjoy!

How to Serve Slow Cooker Creamy Beef Soup

Serve the soup hot in bowls. You can add some crusty bread or crackers on the side to make a complete meal. For a touch of freshness, a sprinkle of extra parsley on top will make it look and taste even better.

How to Store Slow Cooker Creamy Beef Soup

Let the soup cool completely before storing it. You can keep it in an airtight container in the refrigerator for up to 3-4 days. If you want to store it for longer, place it in the freezer for up to 3 months. Make sure to thaw in the fridge before reheating.

Tips to Make Slow Cooker Creamy Beef Soup

• Make sure to brown the beef well for better flavor.
• Feel free to add other vegetables like peas or green beans.
• If you want a thicker soup, mash some of the potatoes while cooking or add a bit more cream.

Variation

You can make this soup lighter by using ground turkey or chicken instead of beef. You can also use half and half instead of heavy cream for a lower-fat option.

FAQs

Can I use frozen vegetables?
Yes, you can use frozen vegetables to make the soup even easier. Just add them in with the other ingredients.

Can I cook it on high instead of low?
Yes, you can cook on high for about 3-4 hours if you are short on time, but the flavors may not be as rich as when cooked on low.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free since it doesn’t contain any flour or gluten-based ingredients. Just ensure that your beef broth is also gluten-free.

Slow Cooker Creamy Beef Soup

A comforting and creamy soup made with ground beef and vegetables, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef Browned before adding to the slow cooker.
• 1 medium onion, diced Adds flavor base.
• 2 cloves garlic, minced Enhances the soup's aroma.
• 3 medium carrots, sliced
• 3 medium potatoes, diced Can be mashed for a thicker soup.
• 4 cups beef broth Choose gluten-free if necessary.
• 1 cup heavy cream For creaminess; can substitute with half and half.
• 1 teaspoon thyme Adds herbal flavor.
• to taste Salt and pepper Adjust according to preference.
• as needed Fresh parsley for garnish Adds freshness to the presentation.

Method

 

Preparation

1. In a skillet, brown the ground beef over medium heat. Drain excess fat.
2. Transfer the cooked beef to the slow cooker.
3. Add onion, garlic, carrots, potatoes, beef broth, thyme, salt, and pepper. Stir to combine.

Cooking

1. Cover and cook on low for 6-8 hours or until the vegetables are tender.
2. Stir in the heavy cream before serving.

Serving

1. Serve the soup hot in bowls with crusty bread or crackers.
2. Garnish with fresh parsley and enjoy!

Notes

Let the soup cool completely before storing in an airtight container. It can be refrigerated for 3-4 days or frozen for 3 months. For best texture, thaw in the fridge before reheating.