Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Servings: 8
This is a packed with flavour soup loaded with potatoes, ground beef, cheese, and bacon! A paradise for all the soup lovers! Extra delicious because of the crispy bacon on top, pepper jack cheese, and green onions. I’m pretty sure this will be hit no matter what!
Ingredients
4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 c. shredded carrots
1 tsp dried basil
1 tsp dried parsley
3 c. chicken broth
1 lb lean ground beef
8 slices cooked bacon chopped
3 tbsp butter
1/4 c. all-purpose flour
2 c. milk I use 2%
1/2 tsp salt
1/2 tsp black pepper
2 c. shredded pepper-jack cheese or shredded cheddar cheese
Green onion chopped (for garnish)
How to make Slow Cooker Bacon Cheeseburger Soup
Step 1: In a large crockpot, add the potatoes, onions, carrots, dried basil, and parsley. Over the vegetables, pour the chicken broth. Put the lid on and set the crockpot to low for 6 to 8 hours or 4 to 5 hours on high until the potatoes are fork-tender.
Step 2: In a large skillet, cook the ground beef, crumbling as it cooks over medium-high heat in the last 45 minutes of cooking. When done, drain any excess grease. Into the crockpot, add the cooked ground beef along with the cooked and chopped bacon.
Step 3: Using a paper towel, carefully wipe clean the hot skillet. Add the butter and let it melt. Once melted, whisk in the flour and cook for approximately a minute until golden brown and bubbly. Add the milk and season with salt and pepper. Stir well, then pour this into the crockpot. Mix well until combined.
Step 4: To the crockpot, stir in the shredded pepper jack. Put the lid on and continue to cook for 20 minutes more until the cheese has completely melted.
Note:
The cooking time varies depending on if you are cooking on low or high heat.
Ingredients
- 4 small russet potatoes peeled and diced
- 1 small white or yellow onion chopped
- 1 c. shredded carrots
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 c. chicken broth
- 1 lb lean ground beef
- 8 slices cooked bacon chopped
- 3 tbsp butter
- 1/4 c. all-purpose flour
- 2 c. milk I use 2%
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 c. shredded pepper-jack cheese or shredded cheddar cheese
- Green onion chopped (for garnish)
Instructions
Step 1: In a large crockpot, add the potatoes, onions, carrots, dried basil, and parsley. Over the vegetables, pour the chicken broth. Put the lid on and set the crockpot to low for 6 to 8 hours or 4 to 5 hours on high until the potatoes are fork-tender.
Step 2: In a large skillet, cook the ground beef, crumbling as it cooks over medium-high heat in the last 45 minutes of cooking. When done, drain any excess grease. Into the crockpot, add the cooked ground beef along with the cooked and chopped bacon.
Step 3: Using a paper towel, carefully wipe clean the hot skillet. Add the butter and let it melt. Once melted, whisk in the flour and cook for approximately a minute until golden brown and bubbly. Add the milk and season with salt and pepper. Stir well, then pour this into the crockpot. Mix well until combined.
Step 4: To the crockpot, stir in the shredded pepper jack. Put the lid on and continue to cook for 20 minutes more until the cheese has completely melted.
Notes
The cooking time varies depending on if you are cooking on low or high heat.
