Ingredients
- 1 lb ground beef (or turkey for a lighter version)
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 can cream of mushroom soup
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth (or vegetable broth)
- 2 carrots, diced (optional)
- 2 stalks celery, diced (optional)
- 1 cup frozen peas (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 sprigs fresh thyme or parsley (for garnish)
Instructions
- Prep your ingredients: Wash and peel the potatoes, and chop them into bite-sized pieces. Dice the onions and mince the garlic.
- Brown the beef: In a skillet over medium heat, brown the ground beef until crispy. Drain excess fat.
- Combine in the crockpot: Add the browned beef to the slow cooker. Layer the potatoes, onions, and garlic on top.
- Add the liquids: Pour in the cream of mushroom soup and broth. Stir to combine.
- Season generously: Sprinkle in salt, pepper, and paprika.
- Slow cook: Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Final touches: About 30 minutes before serving, check on the potatoes’ tenderness. Add additional veggies if desired.
- Serve it up: Ladle the soup into bowls, garnish with fresh herbs, and enjoy!
Notes
You can play with spices or add whatever vegetables you have on hand. This soup freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free