Creamy Potato Hamburger Soup The Kitchen Magpie Step 5: stir in the cream and cheese. once the vegetables are tender, stir in 1 cup of heavy cream, 2 cups of shredded cheddar cheese, and 1 cup of milk. these additions make the soup rich and creamy. if you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of water, then stir that into the soup. Pour the mixture to the bottom of an 8 quart slow cooker. add the chicken broth, potatoes, peas and carrots, cheddar soup, and pepper, and stir to combine. cover and cook on low for 7 8 hours or high for 3 4 hours. an hour before serving, add the heavy cream and velveeta. cover and allow the velveeta to melt and stir to combine.
Crock Pot Hamburger Soup Easy And Healthy Recipe Drain any excess fat from the beef to avoid a greasy soup. add the chopped onion and minced garlic to the skillet and sauté for an additional 5 minutes, or until the onion becomes translucent and aromatic. prepare the crockpot. transfer the browned beef, onion, and garlic mixture to your crockpot. How to make potato and hamburger soup in crockpot. step 1 – in a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spatula as it cooks. drain any excess fat. step 2 – transfer the cooked ground beef to a 6 quart slow cooker. add the diced onion, minced garlic, diced potatoes, beef. Transfer the beef, onions, and garlic into the crock pot and add diced russet potatoes, chicken broth, mixed vegetables, dried basil, and dried parsley, stirring to combine. cover the crock pot and cook on low for 6 8 hours or high for 3 4 hours until the potatoes are tender. Fry the garlic until browned and fragrant. add the beef mixture to the crockpot or stockpot on the stove. add in the potatoes, broth, vegetables, basil and parsley. cook in the crockpot on low for 6 8 hours, on high for 3 4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Crockpot Creamy Potato Hamburger Soup Transfer the beef, onions, and garlic into the crock pot and add diced russet potatoes, chicken broth, mixed vegetables, dried basil, and dried parsley, stirring to combine. cover the crock pot and cook on low for 6 8 hours or high for 3 4 hours until the potatoes are tender. Fry the garlic until browned and fragrant. add the beef mixture to the crockpot or stockpot on the stove. add in the potatoes, broth, vegetables, basil and parsley. cook in the crockpot on low for 6 8 hours, on high for 3 4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly. Brown the beef and cook onions until transparent. add the mixture to the slow cooker. 2. pour in the chicken broth, potatoes, carrots, celery, basil and parsley. cover the slow cooker and cook on low for 4 6 hours or until potatoes are tender. 3. turn your slow cooker to high. add in the cream cheese. Stir to combine. slow cook: cover and cook on low for 6 8 hours or until the vegetables are tender. add frozen corn: about 30 minutes before serving, add the frozen corn to the crockpot. prepare milk and flour mixture: in a separate bowl, whisk together the milk and flour until well combined and no lumps remain.
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