A pound of lean ground beef, preferably lean ground chuck, however ground chuck does have taste.
Peel and cube four medium russet potatoes, about half an inch, each.
1 medium-sized onion, minced
trifecta of minced garlic cloves
If you’d like it less salty, you may use beef broth instead. three tablespoons
Using half-and-half instead of heavy cream will result in a lighter consistency. I used one cup of heavy cream for the recipe.
One cup of grated cheddar cheese (or more if you want a stronger flavor)
SOUR CREAM, measuring 1 cup
Worcestershire sauce, 1/4 cup.
One tablespoon of butter is needed to sauté the garlic and onions in a skillet.
Dried parsley, 2 teaspoons
A hint of smokey taste may be achieved by adding 1 teaspoon of paprika.
Garnish with salt and pepper as desired.
cornstarch, 2 tablespoons. Two tablespoons of water and one tablespoon of cornstarch are also suitable alternatives, should they be required.
Detailed instructions for preparing a flavorful slow cooker soup with meat and potatoes.
First things first, brown the ground meat.
Start by heating a large frying pan over medium heat. In a skillet over medium heat, brown the ground beef, tossing occasionally with a spatula, until done, about 7 to 10 minutes. While it’s cooking, season with salt and pepper. Remove any extra fat and put aside the steak after cooking it to your preferred doneness.
Step 2: Get the spices and herbs ready by cooking them.
Stick with the same pan and heat up a spoonful of butter over medium heat. After about four minutes of cooking, the chopped onion should be tender and transparent. Stirring periodically, simmer for another minute after adding the chopped garlic, or until fragrant but not browned. In a slow cooker, combine the garlic and onion.
The potatoes should be prepared next.
While that’s happening, peel the garlic and slice the onions into little pieces. Toss the diced potatoes, garlic, and onion into the slow cooker.
Fourth, include the beef broth and salt.
Three cups of beef broth should be added to the slow cooker after the potatoes have been added. Worcestershire sauce, paprika, dried parsley, and fresh parsley should be mixed with cooked ground beef. Gently mix all the ingredients together. While the soup boils, this will help distribute the flavors more evenly.
Fifth, simmer the soup moderately for a few minutes.
Simmer, covered, for at least six hours, or until done, perhaps seven hours on low or three or four hours on high. Soup is finished when potatoes are soft enough to be forked easily and flavors have blended well.
In the sixth step, you will mix the creamy base.
After 30 minutes of cooking, add the creamy mixture to the soup. Gradually whisk in the 1 cup of heavy cream until it is well combined with the broth. Lastly, some sour cream and crumbled cheddar cheese may take it to the next level of deliciousness. Completely combine by stirring.
If you like a thicker soup, you may achieve that in Step 7.
Two teaspoons of cornstarch and two tablespoons of cold water may be combined to create a thick paste. With constant stirring, gradually add the mixture to the soup. Cook for a little longer if you like a thicker soup.
