Tasty Meat Potato Soup Recipes

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

Steps:

• Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
• Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.

Steps:

• Preheat your oven to 425˚F (220˚C).
• On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
• Bake in preheated oven for 40-50 minutes.
• Once cooled, peel and mash potatoes, and set aside.
• Heat oil in large pot over a medium-high heat.
• Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
• Add butter and melt.
• Bring in flour and stir until mixture is lightly browned.
• Add in the chicken broth and cream cheese. Stir until fully incorporated
• Add in the mashed potatoes and combine.
• Season with salt and pepper.
• Garnish bowl with shredded cheese, bacon, and chives.
• Enjoy!

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

Steps:

• In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender.

Steps:

• Melt butter and oil in a large pan over medium heat until foam disappears, stir in the steak, onion and garlic and cook and stir until meat and onions are browned about 10 - 15 minutes.
• Next, mix together flour, thyme, salt and pepper, sprinkle the flour over the browned meat and stir to coat.
• In a large pot add the vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; bring to a boil, reduce the heat to medium low, cover and simmer until meat is tender, about 45 minutes to an hour.
• Next add the potatoes, carrots, celery, mushrooms and poblano chile and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup has thickened.
• If you find the soup too thick add more vegetable broth, a little at a time.
• Just before serving stir the fresh chopped basil into the soup.

Steps:

• Place potatoes, onions, garlic, and spices in large pot with stock. The stock shouldn't quite cover all the ingredients.
• Cover and bring to a boil. After the stock is boiling, reduce heat and simmer 25 minutes until potatoes are tender.
• Turn off heat. Mash the potatoes to desired consistency. Stir in milk and half & half, then turn the heat back on low to warm through. Stir in the cheese and let it melt.
• Enjoy!