Ingredients

The following ingredients have 9 Servings
  • 4 medium russet potatoes (peeled and shredded)
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 onion (finely diced)
  • 2 stalks celery (finely diced)
  • 3 cloves garlic (minced)
  • 6 cups chicken broth
  • 1 lb ground beef
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1-1/2 cups shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Instruction

  • Place shredded potatoes, carrots, onion, celery, and garlic in a 4-qt slow cooker. Pour chicken broth over top. Cook on high heat 3-4 hours OR on low 5-6 hours until vegetables are tender and softened.
  • In a medium skillet over medium-high heat, brown beef until no longer pink. Stir into crockpot mixture and set aside.
  • Wipe same skillet clean and melt butter over medium-high heat. Whisk in flour, then slowly whisk in milk until mixture is smooth. Bring to a simmer over medium-high heat, stirring occasionally until mixture is thickened. Remove from heat and whisk in cheese, parsley, and salt and pepper to taste.
  • Add creamy sauce mixture to crockpot and stir to combine. Season soup with salt and pepper to taste. Let soup cook on high heat in crockpot an additional 30-60 minutes until heated through and soup is thick and creamy. Enjoy soup hot!