Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Servings: 8
This soup is a dream! Packed with potatoes, ground beef, cheese, and bacon, this comforting Slow Cooker Bacon Cheeseburger Soup is astonishingly scrumptious!
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, place the potatoes, onions, carrots, dried basil, and parsley. Over the vegetables, pour the chicken broth. Cover the pot and set on low. Cook for 6 to 8 hours. Or 4 to 5 hours on high until the potatoes are tender.
Step 2: In a large skillet, cook the ground beef about 45 minutes before serving. Crumble the meat as it cooks over medium-high heat. When done, drain the excess grease and transfer the cooked ground beef to the crockpot along with the cooked and chopped bacon.
Step 3: Using a paper towel, carefully wipe clean the hot skillet. Add the butter and melt. Once the butter has melted, whisk in the flour and cook for about a minute until golden brown and bubbly. Then, stir in the milk and season with salt and pepper. Into the crockpot, stir in the mixture until incorporated.
Step 4: To the crockpot, add the shredded pepper jack and stir.
Step 5: Cover the pot and cook for 20 minutes more or until the cheese has melted.
Note:
The cooking time depends 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, place the potatoes, onions, carrots, dried basil, and parsley. Over the vegetables, pour the chicken broth. Cover the pot and set on low. Cook for 6 to 8 hours. Or 4 to 5 hours on high until the potatoes are tender.
Step 2: In a large skillet, cook the ground beef about 45 minutes before serving. Crumble the meat as it cooks over medium-high heat. When done, drain the excess grease and transfer the cooked ground beef to the crockpot along with the cooked and chopped bacon.
Step 3: Using a paper towel, carefully wipe clean the hot skillet. Add the butter and melt. Once the butter has melted, whisk in the flour and cook for about a minute until golden brown and bubbly. Then, stir in the milk and season with salt and pepper. Into the crockpot, stir in the mixture until incorporated.
Step 4: To the crockpot, add the shredded pepper jack and stir.
Step 5: Cover the pot and cook for 20 minutes more or until the cheese has melted.
Notes
The cooking time depends if you are cooking on low or high heat.
