Slow Cooker Bacon Cheeseburger Soup

Ingredients

8 potatoes, peeled and diced

1.5 lbs. hamburg

1/2 lb. bacon

3 cups chicken broth

1 can cream of mushroom soup

8 oz. cream cheese

1/2 cup Velveeta cheese, cubed

1 tbs. Tastefully Simple Onion Onion {or minced onion flakes}

2 cups shredded cheddar cheese

Instructions

Peel and dice the potatoes, place them in the bottom of slow cooker.  Cook and drain the hamburg.  Layer it on top of the potatoes.  Sprinkle the Onion Onion (or minced onion flakes) on top of the hamburg.  You could also add in a little garlic.  Pour the chicken broth over the top.  Mix in the cream of mushroom soup.  If you feel you need more liquid, add a bit of water.  Cook on low for 4 – 5 hours, occasionally stirring, until potatoes are cooked through and break apart easily.  Careful not to cook too long or they’ll turn to mush.  Keep a close eye on the liquid level, adding more if needed.  Cook the bacon and drain it on a paper towel.  Cut the bacon into bite size pieces and add it to the soup.  Then add in the Velveeta cheese, cream cheese and shredded cheddar cheese.  Mix the cheese into the soup.  Cook this on low an additional 30 minutes until you see the cheese is fully melted.