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Slow Cooker Creamy Beef Soup

A comforting and creamy soup made with ground beef and vegetables, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.