Ground beef, potatoes, and veggies simmer in a cheesy, creamy broth; it's the kind of meal that warms you up on chilly days. The crockpot makes it quick to prepare, and it's great for serving a large group or storing leftovers for later.
Contents: Ingredients: Method: Step-by-Step Guide:
Dissection of Ingredients:
ground beef, one pound: To keep the oil to a minimum, use ground beef that is 80% lean.
1 big sliced onion: For the most flavor, use white or yellow onions; however, red onions might provide a sweeter flavor.
2 minced garlic cloves: Garlic, when fresh, has a strong, pungent taste.
4 big potatoes, cleaned and cut into chunks: The starchiness of russet or Yukon Gold potatoes makes them ideal for thickening soup.
Slice three big carrots for added color and natural sweetness.
For some crunch and a hint of bitterness, slice two stalks of celery.
The meatier flavor is brought out more by beef broth, while the lighter flavor is offered by chicken broth. 4 cups of broth, either beef or chicken. To manage the saltiness, use low-sodium alternatives.
An earthy, somewhat minty aroma is added with 1 teaspoon of dried thyme.
A delicate herb that goes well with other spices, 1 teaspoon of dry parsley.
For a fuller, heartier taste, use smoked paprika instead of regular paprika and use 1 teaspoon.
When the soup is cooked to your liking, add salt and pepper.
For a velvety finish and extra richness, use 1 cup of heavy cream.
Shredded cheddar cheese, 2 cups: Monterey jack or gouda would be good substitutes, but sharp cheddar would provide a stronger taste.
Use whole milk for a creamier version, or 2% milk or a dairy-free option (such as almond or oat milk) for a lighter one. 1 cup of milk is the required amount.
An optional thickener: 2 tablespoons of cornstarch combined with 2 tablespoons of water may be added to the soup if you'd like it less soupy.
For the garnish, some more cheddar and fresh parsley add color and taste.
Comprehensive Guidelines:
