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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.
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