{"id":1260,"date":"2024-08-28T01:48:00","date_gmt":"2024-08-28T01:48:00","guid":{"rendered":"https:\/\/boodiz.com\/?p=1260"},"modified":"2024-08-28T01:48:01","modified_gmt":"2024-08-28T01:48:01","slug":"crockpot-creamy-potato-hamburger-soup","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1260","title":{"rendered":"Crockpot Creamy Potato & Hamburger Soup"},"content":{"rendered":"\n

Perfect for a cosy dinner, Crockpot Creamy Potato & Hamburger Soup is a rich and satisfying recipe.<\/p>\n\n\n\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

One pound of ground beef<\/p>\n\n\n\n

One large onion, finely sliced<\/p>\n\n\n\n

two minced garlic cloves<\/p>\n\n\n\n

4 big potatoes, chopped and skinned<\/p>\n\n\n\n

three big, sliced carrots<\/p>\n\n\n\n

2 cut celery stalks<\/p>\n\n\n\n

Four cups of beef or chicken stock<\/p>\n\n\n\n

A single tsp of dried thyme<\/p>\n\n\n\n

One tsp of dehydrated parsley<\/p>\n\n\n\n

One tsp of paprika<\/p>\n\n\n\n

To taste, add salt and pepper.<\/p>\n\n\n\n

One cup of heavy cream<\/p>\n\n\n\n

Two cups of cheddar cheese, shredded<\/p>\n\n\n\n

one cup of milk<\/p>\n\n\n\n

Two tablespoons of water and two tablespoons of cornstarch (optional for thickening)<\/p>\n\n\n\n

Chopped fresh parsley (for garnish)<\/p>\n\n\n\n

Additional cheddar cheese, shredded (for garnish)<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

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  1. 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 saut\u00e9 for about 5 minutes, or until the onion turns translucent.<\/li>\n\n\n\n
  2. Get the Crockpot ready:<\/li>\n<\/ol>\n\n\n\n

    Place the beef mixture in a crockpot when it has browned. Add the sliced carrots, sliced celery, and cubed potatoes.<\/p>\n\n\n\n

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    1. Include seasonings and broth:<\/li>\n<\/ol>\n\n\n\n

      Add the beef or chicken broth. Add the paprika, dried parsley, dried thyme, salt, and pepper. Mix everything together.<\/p>\n\n\n\n

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      1. Reduce Heat:<\/li>\n<\/ol>\n\n\n\n

        Once the potatoes and carrots are soft, cover the crockpot and cook on low for 6\u20138 hours or on high for 3\u20134 hours.<\/p>\n\n\n\n

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        1. 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.<\/li>\n\n\n\n
        2. Present:<\/li>\n<\/ol>\n\n\n\n

          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.<\/p>\n\n\n