Add salt and pepper according to your preference.
3 cups of whole milk (or half-and-half for a creamier texture)
2 cups of grated cheddar cheese
1/4 cup of all-purpose flour can be added to thicken the mixture, if desired.
2 tablespoons of butter (if desired, for extra creaminess)
Chopped green onions or fresh parsley can be used to decorate the dish, but it is not necessary.
GUIDELINES:
How to do something.
Cook the ground beef in a pan on medium heat until it is completely cooked. Remove any extra fat and put the beef in the slow cooker.
Get the vegetables ready. Cut the potatoes into small pieces, chop the onion, and finely chop the garlic. Put them in the slow cooker with the cooked beef.
Make the soup: Put the chicken broth, parsley, thyme, basil, salt, and pepper in the slow cooker. Mix together.
Cook the dish by placing a lid on the pot and cooking on low heat for 6-7 hours or on high heat for 3-4 hours, until the potatoes are soft.
Make it creamy: Around 30 minutes before serving, mix in the milk (or half-and-half) and shredded cheddar cheese into the soup. Mix until the cheese is melted and the soup is smooth. To make it thicker, mix the flour with the milk before putting it in the crockpot.
Add butter at the end if you want to make it creamier and richer.
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