Recipe for Creamy Potato and Hamburger Soup in the Crockpot, Step-by-Step
First, get the ground beef brown.
Put a big pan over medium heat and bring it to a simmer. After approximately five to seven minutes of cooking, add the ground beef and stir occasionally with a spatula to break it up while it cooks. While it’s cooking, season it with a little salt and pepper. Remove any extra fat after browning the steak, and then put it aside.
Second Step: Warm the Fragrances
A tablespoon of butter, melted over medium heat in the same skillet, will do. After approximately four minutes of sautéing, add the chopped onion and cook until it becomes translucent and tender. After one more minute of sautéing, add the minced garlic and cook, stirring occasionally, until the garlic releases its aroma without browning. After you’ve mixed the garlic and onions, add them to the crockpot.
Thirdly, get the potatoes ready.
Peel the potatoes and cut them into 1/2-inch cubes while the garlic and onions are frying. After you’ve mixed the onions and garlic in the crockpot, throw in the cubed potatoes.
Phase 4: Incorporate the Seasonings and Beef Broth
Add three cups of beef stock to the crockpot with the potatoes. Combine the cooked ground beef with the Worcestershire sauce, paprika, dried parsley, and parsley. Gently mix all the ingredients together. As the soup cooks, this will help the flavors disperse more evenly.
Fifth, Reduce Heat and Simmer Soup.
Place the cover on top of the crockpot and cook for 6 to 7 hours on low heat or 3 to 4 hours on high heat. When the potatoes are soft enough to be pierced with a fork and the flavors have combined harmoniously, the soup is prepared.
Add the Creamy Base in Step 6.
The addition of the creamy base may be made after the soup has simmered for a while. Add the 1 cup of heavy cream slowly while stirring, making sure it blends well into the broth. For a richer flavor, stir in the sour cream and, if desired, grated cheddar cheese. Mix well to combine.
Thicken the soup, if desired, in Step 7.
Two teaspoons of cornstarch and two tablespoons of cold water may be combined to make a slurry if you would like a thicker consistency. Add the slurry to the soup in a slow, steady stream while stirring
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