Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth, low sodium
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 3 cups frozen hash brown potatoes, cubed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy cream

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain the excess grease, leaving about one tablespoon for flavor. Stir in the diced onions and garlic for the last 2 minutes until fragrant and translucent.
  2. Transfer the beef mixture to the crockpot. Stir in the beef broth, smoked paprika, Worcestershire sauce, diced carrots, celery, and frozen hash browns. Ensure the vegetables are submerged in the liquid.
  3. Cover and cook on Low for 7-8 hours or High for 3-4 hours, until the potatoes are fork-tender.
  4. Switch the crockpot to the Warm setting or Low. Stir in the cubed cream cheese and heavy cream. Once the cream cheese has melted into the broth, fold in the shredded cheddar. Stir gently until the cheese is fully melted and the soup looks velvety.