Smoky Cheddar Ground Beef Soup in the Crockpot

When holiday prep gets busy, this smoky cheddar ground beef soup is the ultimate hands-off dinner solution. Seasoned ground beef, tender potatoes, and roasted red peppers simmer in a savory broth before being swirled with sharp cheddar and cream. It is a rich, comforting slow cooker meal that effortlessly feeds the whole family during Thanksgiving week.

Ingredients

• 1 1/2 lb lean ground beef (85/15)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 3 cups russet potatoes, peeled and cubed into 1/2-inch pieces
• 1/2 cup jarred roasted red peppers, diced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 4 cups low-sodium beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 cups sharp yellow cheddar cheese, freshly shredded
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat a skillet over medium-high heat. Add the ground beef and diced onion, cooking for 6 to 8 minutes until the beef is browned and reaches a safe internal temperature of 160 F. Drain excess fat.
2. Transfer the browned beef and onion to a 6-quart crockpot. Add minced garlic, carrots, celery, cubed potatoes, roasted red peppers, smoked paprika, dried thyme, salt, black pepper, and beef broth. Stir well to combine.
3. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork.
4. Reduce heat to warm. Pour in the heavy cream and gradually stir in the shredded cheddar cheese until completely melted and smooth.
5. Ladle the soup into deep bowls and garnish with chopped fresh parsley before serving.

Tips

• Shred your cheese fresh from a block for the smoothest texture without clumping.
• Store leftover soup in an airtight container in the refrigerator for up to 4 days, reheating gently on the stovetop.
• Brown the ground beef and prep the vegetables the evening before to make morning assembly even faster.