Ingredients
Method
- Brown ground beef in a skillet over medium heat; drain excess fat.
- Add chopped onion and minced garlic; sauté until softened (5-7 minutes).
- Transfer onion mixture, water-soaked potatoes, and other ingredients (except cheese) to the crock pot.
- Pour in beef broth and stir to combine.
- Mix in cream of mushroom soup.
- Stir in milk (or half-and-half) and season with thyme, parsley, salt, and pepper.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Just before serving, optionally stir in cheddar cheese for extra richness.
- Adjust seasonings as needed and serve hot.
Notes
For a lighter version, substitute ground chicken (1 lb) or white beans (1 can).
Customize by adding diced tomatoes (1 can) for additional texture and acidity.
Vegetable broth works if making a vegetarian variant.
Cheddar cheese quantity can be doubled for extra creaminess.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freezes well for up to 3 months if cheese is omitted.
Customize by adding diced tomatoes (1 can) for additional texture and acidity.
Vegetable broth works if making a vegetarian variant.
Cheddar cheese quantity can be doubled for extra creaminess.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freezes well for up to 3 months if cheese is omitted.