Step 1

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the beef to the Crockpot.

Step 2

Add the chopped onion, minced garlic, diced potatoes, and beef broth to the Crockpot. Stir to combine.

Step 3

Add the cream of mushroom soup, milk (or half-and-half), dried thyme, dried parsley, salt, and pepper. Stir everything together until well mixed.

Step 4

Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the soup has thickened slightly.

Step 5

Once the soup is done, stir in the shredded cheddar cheese (if using) and sour cream (optional) for added creaminess and flavor.

Step 6

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.