1 lb ground beef
1 cup onion, chopped
1 cup carrots, diced
1 cup celery, diced
4 cups beef broth
2 cups diced potatoes
1 cup shredded cheese (cheddar)
1 cup milk
1 tbsp Worcestershire sauce
Salt and pepper to taste
Sauté the base: In a skillet, brown the ground beef over medium heat. Drain excess fat. Add chopped onions and garlic, sautéing until the onions are translucent. Transfer to the crock pot.
Add the veggies: Add carrots, celery, and potatoes to the slow cooker along with the cooked beef. Stir to combine.
Pour in the liquids: Add beef broth and Worcestershire sauce. Season with salt and pepper (or garlic and onion powder). Stir everything together.
Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
Add the creaminess: About 30 minutes before serving, stir in the milk and shredded cheese until melted and creamy.
Serve: Ladle the soup into bowls and enjoy! Optionally, garnish with additional cheese, chopped green onions, or crumbled bacon.