Directions

Step 1: Prepare the Ingredients

• Brown the beef: Heat a skillet over medium heat, add the ground beef, and cook until browned. Break it up into small crumbles as it cooks. Drain any excess fat and set the beef aside.
• Prep the vegetables: While the beef is cooking, peel and dice the potatoes into small cubes. Chop the carrots, celery, and onion, and mince the garlic.

Step 2: Assemble in the Crockpot

• In a 6-quart crockpot, add the diced potatoes, carrots, celery, onion, garlic, and browned ground beef.
• Pour in the beef broth, ensuring that the vegetables and beef are fully submerged.
• Add the seasonings: salt, pepper, paprika, thyme, and the bay leaf. Stir everything gently to combine.

Step 3: Cook Low and Slow

• Cover the crockpot with its lid and set it to cook on low for 6–7 hours or on high for 3–4 hours. The potatoes should be tender, and the flavors will meld beautifully.

Step 4: Create the Creamy Base

• About 30 minutes before the soup is done, make the creamy base. In a small saucepan, melt the butter over medium heat. If you want a thicker soup, whisk in the flour and cook for 1–2 minutes until golden.
• Gradually stir in the milk or heavy cream, followed by the softened cream cheese. Whisk continuously until smooth and creamy.
• Pour this mixture into the crockpot, stirring well to combine with the soup.

Step 5: Final Touches

• Taste the soup and adjust the seasonings as needed.
• If the soup is too thick for your liking, add a splash of milk or broth to thin it out.
• Remove the bay leaf before serving.