Step 2: Load the Slow Cooker
Transfer the beef mixture to the crock pot. Add potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper. Stir gently to combine.
Step 3: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 4: Make the Cream Base
About 20 minutes before serving, melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk until smooth and slightly thickened.
Step 5: Add Cheese & Finish
Pour the milk mixture into the crock pot. Stir in cheddar gradually, a handful at a time, until melted. Add sour cream and mix until smooth and creamy.
Step 6: Final Simmer
Cover and cook on LOW for 15–20 minutes to allow the soup to thicken.
Step 7: Serve
Ladle into bowls and top with optional cheeseburger-style toppings like extra cheese, pickles, or a drizzle of ketchup or mustard.
