February 26, 2016
4 hrs 30 mins
4 hrs 45 mins
500 Grams mince beef
1 Can diced tomatoes, drained
4 Cups chicken stock
1-2 Cups water
4 cups potatoes, peeled and cubed (Roughly 4 medium sized)
2 cups sharp cheddar cheese, shredded (250 gram block)
1 cup heavy cream
1/2 cup carrot, chopped
1 Small green capsicum, seeds removed and diced
1/4 cup all-purpose flour (Or Cornflower)
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 teaspoon chili powder (optional)
1tbsp Onion Powder (optional)
1tbsp Garlic Powder (optional)
1tbsp Dried Parsley
Kosher salt and freshly ground pepper, to taste
2 Cups of shredded bacon to serve
1Brown mince beef in a fry pan before putting into the slow cooker to help remove any excess fat or oil. I like to add Onion powder and Garlic powder during this stage. (Optional)
2Place mince beef, tomatoes, potatoes, carrot, capsicum, onion, celery and garlic in your slow cooker and pour chicken stock over the top
3Season with salt and pepper, chili powder (Optional) and dried parsley then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened
4If you require more liquid during cooking time, add a cup or so of water to get the consistency you desire
5Once vegetables are soften or have been on for 4 hours, stir flour (or cornflower) into heavy cream until no chunks remain, then pour mixture along with cheddar cheese into slow cooker
6Stir to combine, then cover and cook for another 20-30 minutes. I prefer to leave my lid off during this stage to help this soup thicken up.
7While soup is thickening up, cook bacon in a fry pan until crispy.
8Ladle into soup bowls, top with cheese and crispy bacon and serve hot!
9Served mine with fresh buttered rolls and Parmesan cheese.
Submitted by Bianca Pavia
June 7, 2018
Tastes great will be a regular
July 11, 2016
I made this tonight. Still waiting for my partner to get home and try it. But I loved it. And definitely going to be made again! Pretty proud seeing it was my very first soup!
May 16, 2016
I made this one last night and wow was it tasty!! I followed the recipe, but made a few changes. I used beef stock instead of chicken stock and left out the capsicum, as my husband doesn’t like it. I also put it on in the morning on low and let it cook all day (about 9 hours). I then bumped it up to high for the last 30 minutes or so when I added the flour/cream mixture and the cream. It was awesome! It’s definitely going to be on our regular rotation. Yum! 🙂
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.