Perfect for a cosy dinner, Crockpot Creamy Potato & Hamburger Soup is a rich and satisfying recipe.
INGREDIENTS:
One pound of ground beef
One large onion, finely sliced
two minced garlic cloves
4 big potatoes, chopped and skinned
three big, sliced carrots
2 cut celery stalks
Four cups of beef or chicken stock
A single tsp of dried thyme
One tsp of dehydrated parsley
One tsp of paprika
To taste, add salt and pepper.
One cup of heavy cream
Two cups of cheddar cheese, shredded
one cup of milk
Two tablespoons of water and two tablespoons of cornstarch (optional for thickening)
Chopped fresh parsley (for garnish)
Additional cheddar cheese, shredded (for garnish)
INSTRUCTIONS:
- Brown the Ground Beef: After it is no longer pink, brown the ground beef in a big skillet over medium-high heat. Remove any extra fat. Add the minced garlic and chopped onion, and sauté for about 5 minutes, or until the onion turns translucent.
- Get the Crockpot ready:
Place the beef mixture in a crockpot when it has browned. Add the sliced carrots, sliced celery, and cubed potatoes.
- Include seasonings and broth:
Add the beef or chicken broth. Add the paprika, dried parsley, dried thyme, salt, and pepper. Mix everything together.
- Reduce Heat:
Once the potatoes and carrots are soft, cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours.
- Add Cheese and Cream: Stir in the milk, shredded cheddar cheese, and heavy cream. Stir in the cornstarch mixture and continue to stir if you would like your soup thicker. Simmer on low for a further 15 to 20 minutes, or until the soup is creamy and the cheese has melted.
- Present:
Pour the steaming soup into individual bowls and, if preferred, top with additional shredded cheddar cheese and freshly chopped parsley. To make it a full meal, serve with crusty bread.
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