Add the ground beef and onion in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, 8-10 minutes. Drain any excess grease and put back in the skillet.
Add the garlic to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip this step, just add it right into the crock pot with the ground beef.
Add the mixture to the bottom of an 8-quart slow cooker.
Add the chicken broth, potatoes, peas and carrots, cheddar soup, and pepper, and stir to combine.
Cover and cook on low heat for 7-8 hours or high for 3-4 hours.
An hour before serving, add the heavy cream and Velveeta. Cover and allow the Velveeta to melt and stir to combine.
Then serve!
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can omit the frozen peas and carrots, or swap them out for other veggie options.
You can omit the Velveeta or swap it out fro some fresh shredded cheddar cheese.
Make sure the chicken broth is low sodium, the cheddar soup and Velveeta will add enough salt to the soup.
Keep leftovers in the fridge for up to 4 days. Freeze for up to 3 months.