Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Servings: 8
This is another cheeseburger soup recipe you should not miss! It’s packed with potatoes, ground beef, cheese, and bacon. A dream come true for all soup lovers out there! The amazing flavour is to die for! The pepper-jack cheese and green onion are a great addition that easily makes this bacon cheeseburger soup extra scrumptious!
Ingredients
3 tbsp butter
1 lb lean ground beef
4 small russet potatoes peeled and diced
1 c. shredded carrots
1 small white or yellow onion chopped
1 tsp dried parsley
1 tsp dried basil
3 c. chicken broth
8 slices cooked bacon chopped
1/4 c. all-purpose flour
2 c. milk I use 2%
2 c. shredded pepper-jack cheese or shredded cheddar cheese
Green onion chopped (for garnish)
1/2 tsp salt
1/2 tsp black pepper
How to make Slow Cooker Bacon Cheeseburger Soup
Step 1: In a large crockpot, place the potatoes, onions, carrots, dried basil, and parsley. Over the veggies, pour the chicken broth. Put the lid on and set to cook on low for 6 to 8 hours or 4 to 5 hours on high until the potatoes are tender.
Step 2: In the last 45 minutes of cooking, cook the ground beef in a large skillet over medium heat, breaking the meat up as it cooks. When done, drain the excess grease. Transfer the ground beef into the pot along with the cooked and chopped bacon.
Step 3: Using a paper towel, wipe the skillet clean. Add the butter and melt. Once the butter has melted, stir in the flour and cook for about a minute until bubbly and golden brown. Mix in the milk and season with salt and pepper. Pour everything into the pot and stir well.
Step 4: To the pot, add the shredded pepper jack. Give everything a final stir. Put the lid on and cook for additional 20 minutes or until the cheese has melted
Ingredients
- 3 tbsp butter
- 1 lb lean ground beef
- 4 small russet potatoes peeled and diced
- 1 c. shredded carrots
- 1 small white or yellow onion chopped
- 1 tsp dried parsley
- 1 tsp dried basil
- 3 c. chicken broth
- 8 slices cooked bacon chopped
- 1/4 c. all-purpose flour
- 2 c. milk I use 2%
- 2 c. shredded pepper-jack cheese or shredded cheddar cheese
- Green onion chopped (for garnish)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Step 1: In a large crockpot, place the potatoes, onions, carrots, dried basil, and parsley. Over the veggies, pour the chicken broth. Put the lid on and set to cook on low for 6 to 8 hours or 4 to 5 hours on high until the potatoes are tender.
Step 2: In the last 45 minutes of cooking, cook the ground beef in a large skillet over medium heat, breaking the meat up as it cooks. When done, drain the excess grease. Transfer the ground beef into the pot along with the cooked and chopped bacon.
Step 3: Using a paper towel, wipe the skillet clean. Add the butter and melt. Once the butter has melted, stir in the flour and cook for about a minute until bubbly and golden brown. Mix in the milk and season with salt and pepper. Pour everything into the pot and stir well.
Step 4: To the pot, add the shredded pepper jack. Give everything a final stir. Put the lid on and cook for additional 20 minutes or until the cheese has melted
