Slow Cooker Cheesy Burger

Slow Cooker Cheesy Burger Flavored Soup Recipe

Prep time: 20 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Serves: 6–8

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🧀 Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups diced potatoes (Yukon gold or russet)
• 2 cups mixed vegetables (frozen carrots, peas, and corn work well)
• 4 cups beef broth (low-sodium recommended)
• 1 (10.5 oz) can condensed cheddar cheese soup
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 cup milk or half-and-half
• 1 (10.5 oz) can cream of potato or cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Optional: 4 slices bacon, cooked and crumbled, for topping

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🍲 Instructions

1. Brown the beef:
   In a skillet over medium heat, cook the ground beef and onion until browned and fragrant. Drain excess fat, then add minced garlic and sauté for another minute.

2. Load the slow cooker:
   Transfer the cooked beef mixture into your slow cooker. Add potatoes, mixed vegetables, beef broth, Worcestershire sauce, paprika, salt, pepper, garlic powder, and onion powder.

3. Cook slowly for flavor:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender.

4. Add creamy base:
   Stir in the cheddar cheese soup, cream soup, shredded cheese, and milk or half-and-half. Mix until smooth.
   Cover and cook for another 30–45 minutes on low, stirring occasionally until the soup is creamy and well blended.

5. Serve and enjoy:
   Ladle the soup into bowls, top with extra cheddar cheese and crumbled bacon if desired. Serve warm with crusty bread, rolls, or crackers.

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💡 Tips & Variations

• Add more flavor: Stir in a tablespoon of ketchup or mustard for a true cheeseburger taste.
• Thicker soup: Mash some potatoes before adding the cheese mixture.
• Spicy version: Add diced jalapeños or a pinch of cayenne.
• Storage: Keeps up to 4 days in the refrigerator or freezes for 2 months.

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🧡 Serving Ideas

Pair with:

• Garlic bread or buttery Texas toast
• A crisp garden salad
• Pickle spears for a fun “burger” twist

This Slow Cooker Cheesy Burger Flavored Soup transforms a diner classic into a soul-warming comfort meal. It’s creamy, cheesy, and full of familiar flavors — guaranteed to make any chilly day feel cozy.

One Pot Spicy Spanish Seafood Stew

One Pot Spicy Spanish Seafood Stew

This rustic Spanish-inspired seafood stew is a celebration of bold flavors, simmered together in one pot for a comforting and satisfying meal. It’s rich with tomatoes, garlic, paprika, and a touch of heat that brings out the natural sweetness of fresh seafood. Serve it with warm crusty bread to soak up every drop of the flavorful broth.

Ingredients:
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp chili flakes
• 1 tsp salt
• ½ tsp black pepper
• 1 (14 oz) can crushed tomatoes
• 3 cups seafood stock or fish broth
• ½ cup dry white wine
• 1 lb shrimp, peeled and deveined
• ½ lb mussels, cleaned
• ½ lb white fish (like cod or halibut), cut into chunks
• Fresh parsley, chopped
• Lemon wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
2. Stir in garlic, bell pepper, paprika, cayenne, and chili flakes; cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, wine, and seafood stock. Simmer for 10–15 minutes to blend flavors.
4. Add fish and shrimp, simmer gently for 5 minutes, then add mussels. Cover and cook until shells open and seafood is tender.
5. Adjust seasoning with salt and pepper. Sprinkle with parsley and serve hot with lemon wedges.

Coconut Lime Fish Curry with Jasmine Rice

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Coconut Lime Fish Curry with Jasmine Rice

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Curry:

• 1 ½ lbs (700 g) firm white fish (such as cod, halibut, or snapper), cut into large chunks
• 2 tbsp olive oil or coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 small red chili, finely chopped (optional, for heat)
• 1 (14 oz / 400 ml) can coconut milk
• ½ cup low-sodium chicken or vegetable broth
• Juice and zest of 1 large lime
• 2 tsp brown sugar (optional, for balance)
• 1 tbsp fish sauce or soy sauce
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh cilantro (coriander leaves), chopped
• Lime wedges, for serving

For the Jasmine Rice:

• 1 ½ cups jasmine rice
• 2 ½ cups water
• ½ tsp salt
• 1 tsp butter or coconut oil (optional, for extra fragrance)

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Instructions

1. Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rice, water, salt, and butter (if using). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is fully absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.

2. Prepare the Curry Base
While the rice cooks, heat olive or coconut oil in a large skillet or deep pan over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant. Stir in the garlic, ginger, and sliced red bell pepper, and cook another 2 minutes until softened.

3. Add Spices and Simmer
Sprinkle curry powder, turmeric, ground coriander, and chili into the pan. Stir well for about 30 seconds to bloom the spices and release their aroma. Pour in the coconut milk and broth, stirring to combine everything into a silky, golden sauce. Bring the mixture to a gentle simmer.

4. Flavor and Balance
Add the lime zest, lime juice, brown sugar (if using), and fish sauce or soy sauce. Taste the sauce and adjust seasoning as desired — adding more lime juice for tang, or more fish sauce for depth. Let the sauce simmer for 5 minutes to thicken slightly and allow the flavors to meld.

5. Add the Fish
Gently nestle the chunks of fish into the simmering curry sauce. Spoon some of the sauce over the top of the fish, then cover the pan and cook for about 6–8 minutes, or until the fish flakes easily with a fork. Avoid stirring too much to prevent the fish from breaking apart.

6. Finish and Serve
Sprinkle the chopped cilantro over the curry. Serve immediately over fluffy jasmine rice, with extra lime wedges on the side for squeezing.

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Tips for the Perfect Curry

• Choose firm fish: Cod, halibut, or mahi-mahi hold their shape well in curry. Avoid delicate fish that can fall apart easily.
• Add vegetables: You can mix in baby spinach, green beans, or zucchini during the last few minutes for extra color and nutrition.
• For a creamy twist: Add a tablespoon of plain yogurt or coconut cream just before serving.
• Make it spicy: Stir in a teaspoon of red curry paste or an extra chili for a fiery version.

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Serving Suggestions

This dish pairs beautifully with steamed jasmine rice, naan bread, or even coconut cauliflower rice for a lighter meal. A crisp cucumber salad or mango chutney on the side adds a fresh contrast to the creamy, tangy curry.

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Why You’ll Love It

Every bite of this Coconut Lime Fish Curry bursts with tropical warmth — the creaminess of coconut milk, the brightness of lime, and the aromatic spices create a restaurant-quality meal at home. It’s comforting yet refreshing, light yet full of flavor, making it a perfect weeknight favorite that tastes like an island getaway.

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