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In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease. Transfer the cooked ground beef to the crockpot.

Add the diced potatoes, chopped onion, and minced garlic to the crockpot with the ground beef.

Pour in the beef broth and cream of mushroom soup. Stir to combine.

In a small bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the crockpot and stir well to ensure no lumps remain.

Stir in the dried thyme, salt, and black pepper. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are tender.

Once cooked, stir the soup well. Taste and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese and fresh parsley.


In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease. Transfer the cooked ground beef to the crockpot.

Add the diced potatoes, chopped onion, and minced garlic to the crockpot with the ground beef.

Pour in the beef broth and cream of mushroom soup. Stir to combine.

In a small bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the crockpot and stir well to ensure no lumps remain.

Stir in the dried thyme, salt, and black pepper. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are tender.

Once cooked, stir the soup well. Taste and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese and fresh parsley.
