Crockpot Creamy Potato & Hamburger Soup

1 pound ground beef

2 cloves garlic, minced

4 cups (about 1.5 pounds) russet potatoes, peeled and diced

1 medium onion, diced

3 cups beef broth

1 cup milk

1 cup heavy cream

1 cup shredded cheddar cheese

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

Optional: 1 cup frozen peas or corn for added vegetables

Brown the Beef: In a skillet over medium heat, cook the ground beef with diced onion until the beef is browned and the onion is softened. Drain excess fat. Stir in minced garlic and cook for an additional minute.
Prepare the Crockpot: Place the diced potatoes in the crockpot. Add the browned beef mixture on top.
Add Liquids and Seasonings: Pour the beef broth over the mixture in the crockpot. Add dried thyme, dried parsley, salt, and pepper. Stir to combine.
Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
Add Dairy: About 30 minutes before serving, stir in the milk and heavy cream. If you want to add frozen peas or corn, add them at this stage as well.
Cheese: Stir in shredded cheddar cheese just before serving and let it melt into the soup.
Serve: Taste and adjust seasoning if needed. Serve hot.

Enjoy!