Brown the Meat: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and minced garlic, and cook until the onion is translucent.
Combine Ingredients: In a slow cooker, combine the browned meat mixture, beef broth, diced potatoes, carrots, celery, corn, tomato paste, Worcestershire sauce, dried thyme, dried parsley, salt, and pepper.
Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender.
Add Cream and Cheese: About 30 minutes before serving, stir in the heavy cream (or milk) and shredded cheddar cheese. Allow it to heat through until the cheese is melted and the soup is creamy.
Serve: Ladle the soup into bowls and top with optional toppings like crumbled bacon, chopped green onions, or extra cheese
see next page
ADVERTISEMENT
