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  4. Crockpot Creamy Potato And Hamburger Soup With Vegetables
Crockpot Creamy Potato and Hamburger Soup with Vegetables

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Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 4 cups diced potatoes
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water

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Crockpot Creamy Potato and Hamburger Soup with Vegetables

Created by: Howcan Team

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 4 cups diced potatoes
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  • In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
  • Transfer the cooked beef mixture to a 6-quart crockpot. Add the beef broth, diced potatoes, carrots, celery, corn, peas, thyme, rosemary, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the vegetables are tender.
  • In a small bowl, mix the cornstarch and water until smooth. Stir the cornstarch mixture into the soup in the crockpot.
  • Stir in the heavy cream. Cover and cook on high for an additional 30 minutes, or until the soup has thickened slightly.
  • Serve hot and enjoy!
SoupMain Course
American

Crockpot Creamy Potato and Hamburger Soup with added vegetables is a hearty and comforting dish that has been a staple in American households for decades. This dish has its roots in traditional American home cooking, with a focus on simple, wholesome ingredients and slow cooking methods. The addition of vegetables such as carrots, celery, and peas adds a delightful burst of color and flavor to the soup, making it a well-rounded and nutritious meal. This dish is perfect for busy weeknights or lazy weekends, as it can be easily prepared in a crockpot and left to simmer for hours, allowing the flavors to meld together beautifully. Chefs and home cooks alike have put their own spin on this classic recipe, adding their favorite vegetables and seasonings to create a personalized version of the dish. In restaurants across the United States, you can find variations of this soup, each with its own unique blend of vegetables and spices. The key to making the best Crockpot Creamy Potato and Hamburger Soup with added vegetables lies in using high-quality ingredients and allowing the soup to simmer slowly to develop rich, deep flavors. The creamy texture of the soup comes from the combination of potatoes and a touch of heavy cream, creating a luscious base for the hearty vegetables and savory hamburger. For those looking for a famous alternative method, some cooks opt to make this soup on the stovetop, allowing for more control over the cooking process and the ability to adjust seasonings as needed. However, the convenience of the crockpot method is hard to beat, as it allows for a hands-off approach to cooking while still yielding delicious results. Today, the best versions of this dish can be found in cozy diners and family-owned restaurants across the country, where chefs take pride in serving up comforting, homemade meals. Whether enjoyed on a chilly winter evening or as a satisfying lunch, Crockpot Creamy Potato and Hamburger Soup with added vegetables is a timeless classic that continues to bring warmth and nourishment to tables everywhere.

260 min

|

6

|

380 calories

Instructions

  • In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
  • Transfer the cooked beef mixture to a 6-quart crockpot. Add the beef broth, diced potatoes, carrots, celery, corn, peas, thyme, rosemary, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the vegetables are tender.
  • In a small bowl, mix the cornstarch and water until smooth. Stir the cornstarch mixture into the soup in the crockpot.
  • Stir in the heavy cream. Cover and cook on high for an additional 30 minutes, or until the soup has thickened slightly.
  • Serve hot and enjoy!
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