To make this delicious soup, you will need the following ingredients:
1 pound of ground beef (ground chuck has flavor, but lean ground beef is preferable)
Cut four medium russet potatoes into half-inch cubes.
1 medium onion, finely chopped
chopped garlic (three cloves)
Use beef broth with less salt if you prefer. 3 cups
For a lighter consistency, you can use half-and-half instead of heavy cream. The recipe requires 1 cup of heavy cream.
One cup of grated cheddar cheese (for a stronger taste, if preferred)
1 cup of sour cream
1/4 cup of a sauce called Worcestershire.
The onions and garlic require 1 tablespoon of butter to cook in a pan.
2 tablespoons of dried parsley
To give a subtle smoky flavor, put in 1 teaspoon of paprika.
Add salt and pepper to taste.
2 tablespoons of cornstarch. If needed, you can also use 2 tablespoons of water and 1 tablespoon of cornstarch.
Instructions for making a delicious potato and hamburger soup in a slow cooker, explained in detail.
To start, cook the ground beef until brown.
A large frying pan needs to be warmed up on medium heat at the beginning. Put the ground beef in the pan and cook, stirring occasionally with a spatula, until it turns brown and is fully cooked, which should take around 7 to 10 minutes. Put a bit of salt and a little pepper while it is cooking. After cooking the steak until it is browned as desired, discard any excess fat and set it aside.
Step 2: Prepare the herbs and spices by cooking them.
Heat a tablespoon of butter in the same pan on medium heat. Cook the diced onion in a pan for around 4 minutes, until it becomes soft and see-through. After cooking for one more minute, add the chopped garlic and cook while stirring occasionally until the garlic smells good but is not browned. Place the mix of garlic and onion in the slow cooker.
Next, prepare the potatoes.
Peel and chop the garlic and onions into small pieces while they cook. Put the diced potatoes in the slow cooker with the garlic and onion.
Step four: Add salt and beef broth.
After putting the potatoes in the slow cooker, add three cups of beef broth. Mix the cooked ground beef with Worcestershire sauce, paprika, dried parsley, and fresh parsley. Combine all the ingredients by stirring gently. This will help spread the flavors evenly in the soup while it cooks.
Step 5: Cook the soup gently on low heat.
Cover the crockpot and cook on low for six to seven hours or on high for three to four hours. When the potatoes are tender and can be easily pierced with a fork, and the flavors have mixed well together, the soup is ready.
Step number six: Mix the creamy foundation.
Add the creamy mixture after the soup has cooked for 30 minutes. Pour the 1 cup of heavy cream little by little while stirring, ensuring it mixes well with the broth. Finally, if you want to make it even more delicious, you can add sour cream and shredded cheddar cheese. Stir thoroughly to mix.
Make the soup thicker, if you want, in Step 7.
You can make a thick mixture by mixing 2 teaspoons of cornstarch with 2 tablespoons of cold water. Pour the mixture into the soup slowly and steadily while stirring continuously. If you want a thicker soup, let it cook for a little longer.