“Slow Cooker Creamy Potato & Beef Soup Recipe”

Cook the beef: Brown ground beef in a pan, drain excess fat, and transfer to the slow cooker.
Add vegetables: Mix in diced potatoes, onion, and garlic with the beef.
Combine broth and seasonings: Pour in chicken broth, parsley, thyme, basil, salt, and pepper. Stir well.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
Add creamy ingredients: About 30 minutes before serving, stir in milk (or half-and-half) and shredded cheddar until smooth and creamy.
Optional thickening & richness: For a thicker soup, whisk flour into milk before adding. For extra creaminess, stir in butter at the end.
Serve: Ladle into bowls and garnish with green onions or parsley. Perfect with crusty bread!