ground beef, one pound
Cut five or six medium-sized potatoes into tiny pieces after peeling them.
1 medium onion, peeled
Three slices of garlic, minced
chicken broth, 3 cups
*Dried parsley, measuring 1 teaspoon
1/2 teaspoon of dried thyme
1/8 teaspoon of dried basil.
To taste, season with salt and pepper.
Use three cups of whole milk, or use half & half for a silkier consistency.
Cheddar cheese, grated, 2 cups
It's optional to thicken the mixture with 1/4 cup of all-purpose flour, but you may if you want.
Two tablespoons of butter (for added creaminess, if preferred)
It is optional to garnish the meal with chopped green onions or fresh parsley.
Here are the guidelines:
Put the ground beef in a skillet and cook it over medium heat until it's done. After trimming the meat of excess fat, place it in a slow cooker.
Prepare the veggies. Mince the garlic, finely slice the onion, and cut the potatoes into bite-sized pieces. After the meat is done, add them to the slow cooker.
Concoct the soup: Simmer the chicken stock with the chopped parsley, thyme, basil, pepper, and salt. Thoroughly combine.
When the potatoes are mushy, cook the dish covered on low heat for seven or eight hours, or covered on high heat for three to four hours.
Just 30 minutes before serving, add shredded cheddar cheese and milk or half-and-half to the soup for a creamy texture. Whip the soup until it thickens and the cheese melts. To thicken it up, combine the flour and milk in a separate bowl before adding to the crockpot.
To make it even richer and creamier, add butter just before serving.
Instructions: Divide the soup among plates and garnish with chopped green onions or fresh parsley, if desired. Served hot, with a side of crusty bread, it is delicious!
Tips for Concocting Flavorful Hamburger and Potato Soup
Pick russet or Yukon gold potatoes, which are starchy, for the greatest outcome. Because these potatoes simmer down somewhat, they provide a velvety texture to the soup.
You can't go wrong with cheddar cheese, but if you're looking to amp up the flavor, try mozzarella, Monterey Jack, or spicy pepper jack.
If you think the soup needs extra flavor, give it a taste before you serve it. The flavor may be amplified by adding a little extra of pepper, salt, or even a splash of hot sauce.
Some potatoes may be mashed in the pot or a slurry made of flour and milk can be added to the soup to make it thicker.
Exactly why this soup is best made in a slow cooker.
All the tastes come together in harmony thanks to the slow cooker. The potatoes soak up the aromatic broth and seasonings as they simmer, creating a velvety consistency as the foundation. In addition, the minced beef remains tender and juicy while the soup cooks gently, adding extra fullness and satisfaction to the meal. It's a foolproof method of cooking that never fails to produce delicious food.
Varieties of experimentation
For more nutrition and color, try adding chopped celery, maize, or carrots to your meal.
For a spicier twist, try substituting spicy sausage for the ground beef or adding red pepper flakes or hot sauce.
Low-Carb Suggestion: Swap out the potatoes for cauliflower for a lower-carb alternative that retains all the creamy taste and texture.
Opportunities to be of service.
Pair this ground beef and potato soup from the slow cooker with some crackers, salad, or garlic toast. Top with more grated cheese or crispy bacon bits for a gourmet touch.
