An Overview of Creamy Soups’ Past
For ages, cream-based soups have been an essential ingredient in homes throughout the globe. Their rich tastes and comforting textures make them famous, and this is true of everything from classic French bisques to robust chowders. In many American and European kitchens, potatoes and meat have always gone hand in hand. Adding a creamy foundation takes these tastes to the next level and makes the meal seem decadent. Modern kitchens aren’t complete without slow cookers, which make achieving such rich tastes a breeze.
Crock-Pot Hamburger and Potato Soup Recipe Ingredients
The following items are required to prepare this robust and tasty soup:
1 pound of ground beef (ground chuck is flavorful, but lean ground beef is better)
Peeled and cubed russet potatoes (four medium ones)—half an inch each
1 finely chopped medium onion
minced garlic (three cloves)
Use low-sodium beef broth if you like. 3 cups
For a lighter texture, you may use half-and-half instead of heavy cream, which calls for 1 cup.
One cup of shredded cheddar cheese (for a richer flavor, if desired)
sour cream, measuring 1 cup
1/4 cup of Worcestershire sauce
The onions and garlic need 1 tablespoon of butter to sauté.
dry parsley, 2 tablespoons
For a delicate smokiness, add 1 teaspoon of paprika.
Adjust with salt & pepper as desired.
2 tablespoons of cornstarch (or 2 tablespoons of water and 1 tablespoon of cornstarch, if used)
Recipe for Creamy Potato and Hamburger Soup in the Crockpot, Step-by-Step
As a first step, brown the bottom beef.
A big skillet should be heated over medium heat for the first step. Toss in the ground beef and heat, stirring occasionally with a spatula, until browned and well cooked, about 7 to 10 minutes. Add a little of salt and a sprinkle of pepper as it cooks. After the steak is browned to your liking, remove any leftover fat and leave it aside.
Phase 2: Cook the Herbs and Spices
Melt a tablespoon of butter in the same skillet over medium heat. Sauté the chopped onion for about 4 minutes, or until it softens and becomes translucent. After one more minute of sautéing, add the minced garlic and cook, stirring occasionally, until the garlic releases its aroma without browning. Put the garlic and onion mixture in the crock cooker.
Thirdly, get the potatoes ready.
Prepare the garlic and onions by peeling and chopping them into 1/2-inch cubes while they simmer. Toss the chopped potatoes into the crockpot with the garlic and onion.
Fourth Step: Season with Salt and Beef Broth.
After adding the potatoes to the crockpot, pour in three cups of beef stock. Combine the cooked ground beef with the Worcestershire sauce, paprika, dried parsley, and parsley. Mix everything together by gently stirring. Doing so will aid in the uniform distribution of flavors throughout the soup throughout cooking.
Step 5: Saute the Soup Over Low Heat
Put the cover on the crockpot and cook it on low for six to seven hours or high for three to four hours. When the potatoes are soft enough to be pierced with a fork and the flavors have combined harmoniously, the soup is prepared.
Sixth Step: Combine the Creamy Base
Add the creamy base once the soup has simmered for at least half an hour. Add the 1 cup of heavy cream slowly while stirring, making sure it blends well into the broth. To finish, if you want it extra rich, add sour cream and, if using, shredded cheddar cheese. Mix well to combine.
Thicken the soup, if desired, in Step 7.
A slurry may be made by combining 2 teaspoons of cornstarch with 2 tablespoons of cold water if you would like a thicker consistency. Add the slurry to the soup in a slow, steady stream while stirring constantly. If you want a thicker soup, simmer it for anoth
