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*Dried parsley, measuring 1 teaspoon
smoked paprika, half a teaspoon
Season with salt and pepper as desired.
One and a half cups of heavy cream
a quarter cup of crumbled cheddar
Two tablespoons of all-purpose flour, if desired, to thicken the mixture.
Optimal garnish: chopped parsley or green onions
Here are the instructions:
Clear and Simple Directions
Sear the Ground Beef
Get the ground beef started by browning it in a pan on medium heat. Crumble it into little pieces as it cooks.
After the meat has browned and cooked through, remove any leftover fat and place it in a crockpot.
Get Your Vegetables Ready
Before adding the meat to the crockpot, dice the onions, mince the garlic, and dice the potatoes. The thick, satisfying texture and flavor of the soup are contributed by these items.
Make sure the potatoes and onions are well covered before adding the beef stock and water.
Spice Up the Soup
Add salt, pepper, smoked paprika, dried parsley, and thyme to the mixture. Toss to combine and spread spices evenly.
Once the potatoes are soft, cover and simmer on low for 6–7 hours or high for 3–4 hours.
Combine the Cheese and Cream
Add the shredded cheddar cheese and heavy cream around half an hour before serving. The deep, savory taste of the cheese pairs well with the creamy texture.
To make a slurry, combine 2 tablespoons of flour with a little amount of water. Stir the mixture into the soup if you would like it thicker. For the remaining half an hour, simmer it so it thickens.
Present and Accent
Before serving, check the seasoning of the soup to see if it needs adjusting. Serve the soup in dishes and top with chopped parsley or green onions for a vibrant garnish.
To round up the dinner, serve the soup with some crusty bread and a side salad.
Advice on Making the Best Creamy Potato and Hamburger Soup in the Crockpot
Picking Out Garlic: Because russet potatoes naturally have a rich and creamy texture due to their mild breakdown while cooking, they are the ideal choice for this dish.
If you want to enhance the nutritional value of your soup, dice some carrots, celery, or corn and throw them in with the potatoes and onions.
This soup keeps well in the fridge for up to three days. If the soup thickens excessively when refrigerated, thin it down by heating it gently on the stove and adding a little milk or broth.
WELCOME TO IT!