Ingredients
3 cloves garlic, minced
1 lb (450 g) ground beef
6 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cups (480 ml) beef broth
2 cups (240 g) shredded cheddar cheese
1 ½ cups (360 ml) heavy cream or milk
1 cup (240 ml) water
2 tablespoons butter
4 strips of cooked bacon, crumbled
½ teaspoon smoked paprika
Salt and pepper to taste
Fresh chives or green onions, chopped (for garnish)
Instructions
Brown the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and set aside.
Prepare the Crockpot: Add the diced potatoes, chopped onion, and minced garlic to the crockpot. Pour in the beef broth and water, then stir to combine.
Season: Add smoked paprika, salt, and pepper to taste. Place the lid on the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
Cheesy Finish: Once the potatoes are soft, stir in the cooked ground beef, butter, and shredded cheddar cheese. Mix until the cheese is melted and fully incorporated.
Creamy Touch: Slowly stir in the heavy cream or milk, letting it blend into the soup to create a creamy consistency. Let it cook for an additional 10-15 minutes until heated through.
Serve: Ladle the soup into bowls and top each serving with crumbled bacon, fresh chives, or green onions for extra flavor.
Enjoy.