Creamy Hamburger Vegetable Soup (Slow Cooker)
This is absolutely delicious delicious soup. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams ground beef, (1 1/2 lb)
- 2 1/2 cups frozen mixed vegetables
- 2 1/2 cups potatoes, diced
- 4 cups chicken broth, fresh or from powder, (Shortcut)
- 1 can evaporated milk
- 2 cups Cheddar cheese, shredded
- 2 teaspoons garlic powder
- salt and pepper, as desired, to taste
- 2 tablespoons corn starch
- 1/4 cup cold water
Instructions
- Brown the ground beef in a large non stick pan, drain off excess fat then add to the slow cooker. Add the mixed vegetables, potatoes, and broth to the slow cooker, give it a quick stir then cover and set to Low for 5 hours or High for 2 1/2 hours.
- Stir the soup, turn the setting to High, and slowly stir in the evaporated milk, garlic powder, salt and pepper as desired, then the cheese. Place lid back on the slow cooker.
- Mix together the corn starch and the cold water until no lumps remain to make a slurry. When the cheese has melted in the soup, stir in the slurry, cover the slow cooker and keep on the High setting. Cook for another 20-30 minutes to thicken the soup a little.
- Taste and adjust salt and pepper to your liking.
- Ladle into bowls and serve. A salad or rolls on the side would make a perfect meal.
Notes
I will price this when I order beef again. For now this probably low cost per serving based on 6 servings.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use bean broth in place of chicken stock if you are making beans (Great Northern, Pinto, and Chickpeas make great broth) a few days before making this.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.