Ingredients
Method
Preparation
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the beef to the Crockpot.
- Add the chopped onion, minced garlic, diced potatoes, and beef broth to the Crockpot. Stir to combine.
- Add the cream of mushroom soup, milk (or half-and-half), dried thyme, dried parsley, salt, and pepper. Stir everything together until well mixed.
Cooking
- Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the soup has thickened slightly.
Serving
- Once the soup is done, stir in the shredded cheddar cheese (if using) and sour cream (optional) for added creaminess and flavor.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Notes
For extra flavor, consider adding a splash of apple cider vinegar at the end and adjust seasoning aggressively to your taste.
