Instructions:
Prepare the Ground Beef:
In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat and set the beef aside.
Assemble in the Crockpot:
Add the diced potatoes, chopped onion, minced garlic, and cooked ground beef to the slow cooker.
Pour in the chicken broth, diced tomatoes (with juices), frozen corn (if using), thyme, 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.
Make it Creamy:
In a small bowl, whisk together the heavy cream and flour (if using) until smooth. Stir this mixture into the soup and cook for an additional 15-20 minutes, until the soup thickens.
Serve:
Ladle the soup into bowls and sprinkle with shredded cheddar cheese and fresh parsley if desired.
Enjoy this creamy, delicious soup that’s perfect for a cozy dinner!
