Creamy Leek and Potato Soup Easy Weeknight Recipes

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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. Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally.

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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.

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Add the butter to the pot and melt. Stir in the garlic, onion powder, dried parsley, fine sea salt, dried basil, and ground black pepper. Saute until aromatic (about 1-2 minutes). Add in the diced potatoes and flour. Stir to combine (make sure the beef and potatoes are evenly coated with flour).

Crockpot Potato Soup

Add the seasonings: salt, pepper, and dried basil. Stir and cook for about 2 minutes. Add the flour, stir and cook for about 2 minutes. Stir in the chicken broth. Simmer over a low boil on low-medium heat until the soup thickens and the potatoes are cooked (they should be fork tender), about 20 minutes.

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Step 1. Cook the beef and onion in a skillet until the beef is browned and the onion is tender. Step 2. Drain off and discard any grease, then transfer the beef mixture into a crockpot. Step 3. Fry the garlic in the same skillet until golden and then stir this into the beef mixture. Step 4.

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Bring to a boil and lower the heat to a simmer. The broth should come slightly under the top of the potatoes. Now, cover the soup and allow the potatoes to soften over 10-15 minutes. Be sure to stir occasionally to avoid sticking. Once potatoes are soft remove the soup from the heat.

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Stir all of the ingredients together well and continue cooking for 3 minutes. Add the chicken broth to the pot and whisk until a thick mixture forms. Add the half and half cream to the pot and whisk well again. Add the garlic powder, onion powder, salt and pepper to the pot and whisk well one last time.

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Fry the ground beef and onions, patiently waiting until the onions soften and the beef takes on a rich, inviting hue. Once the transformation is complete, drain the enchanting grease. Next, awaken the magic of garlic, as it dances gracefully in the skillet, browning and releasing its fragrant charm.

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While the broth heats up in the pot cut your potatoes, carrots, and celery. Add them in pot. Add the basil and parsley. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 3 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting.

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Step 5: Make the Creamy Base. In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour to create a roux. Cook for about 1-2 minutes, stirring constantly. Slowly whisk in the whole milk and heavy cream, making sure there are no lumps. Cook the creamy mixture until it thickens, which should take about 5-7.

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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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Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill the pot with enough water to cover. Cover the pot and bring to a boil; cook until vegetables begin to soften, 15 to 20 minutes. Remove from heat. Crumble in ground beef, a little at a time, stirring between additions.

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Instructions. Take a large skillet and fry the ground beef with diced onions until the beef is cooked and changes its color to brown. Take a stockpot and fry garlic until brown. Then add the fried ground beef to it. After simmering for a few minutes, add the russet potatoes, vegetable mix, chicken broth, and basil leaves.

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Incorporate Remaining Ingredients: Add milk, shredded cheese, corn, peas, carrots, thyme, and rosemary. Cook on low heat until the cheese is melted and vegetables are cooked through. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

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2. While the broth heats up in the pot prepare your potatoes, carrots and celery. Add them to the pot. Add in the basil and parsley. 3. Cover and pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 3 minutes (if you don't have a soup button use the manual/pressure cook button).

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Instructions. In a large skillet, brown ground beef with onion. Add garlic and cook one additional minute. Drain grease and add meat mixture to crockpot. Add in potatoes, broth, vegetables, seasonings, and salt & pepper to taste. Mix well. Place lid on and cook on low for 6-8 hours or on high 3-4 hours. Whisk together milk and cornstarch and.