Ingredients 🍲
– 1 pound ground beef 🍖
– 1 small onion, chopped 🧅
– 2 cloves garlic, minced 🧄
– 4 cups beef broth 🍲
– 1 cup diced potatoes (about 2 medium potatoes) 🥔
– 1 cup shredded carrots 🥕
– 1 cup frozen peas 🥕
– 1 cup cream cheese, softened 🧀
– 1 cup shredded cheddar cheese 🧀
– 1/2 cup milk 🥛
– 1 tablespoon Worcestershire sauce 🌿
– 1 teaspoon dried thyme 🌿
– 1/2 teaspoon paprika 🌶️
– Salt and pepper to taste 🧂🌶️
– Optional: chopped green onions or crumbled bacon for garnish 🌿🥓
Preparation 🍳
1. Cook Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to the slow cooker. 🍖🔥
2. Add Aromatics: Add the chopped onion and minced garlic to the slow cooker with the beef. 🧅🧄
3. Add Vegetables and Broth: Pour in the beef broth, diced potatoes, shredded carrots, and frozen peas. Stir to combine. 🥔🥕🥕🍲
4. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender. ⏲️🔄
5. Add Cream and Cheese: About 30 minutes before serving, cut the cream cheese into cubes and add it to the slow cooker. Stir until the cream cheese is fully melted and incorporated. Then stir in the shredded cheddar cheese and milk. Continue to cook until the cheese is melted and the soup is creamy. 🧀🥛🔄
6. Season and Serve: Stir in the Worcestershire sauce, dried thyme, paprika, salt, and pepper. Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions or crumbled bacon if desired. 😋🍽️