Is there anything more comforting on a cold winter day than soup? When it’s cold all I want to do is curl up on my couch snuggled under a blanket, watch Little House On The Prairie and have a warm bowl of soup! This slow cooker bacon cheeseburger soup fits right into my cold day plans!
This soup is a creamy take on America’s favorite, the cheeseburger. It is absolutely delicious, easy to make, comforting, creamy and it has bacon. Did I mention that it has bacon? Oh, well it is packed with bacon. It is such a hearty soup that the entire family will love! Pair it with a homemade bread bowl and even the pickiest eater won’t be able to resist it.
| Prep Time | 20 minutes |
| Cook Time | 4-5 hours |
| Servings |
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Ingredients
- 8 potatoes peeled and diced
- 1.5 lbs ground beef cooked and drained
- 1/2 med sweet onion diced
- 1 tsp freshly minced garlic
- 3 cups chicken broth
- 1/2 tsp chicken bouillon granules
- 1/2 tsp MSG
- 1 can Cream of Mushroom Soup
- 1/2 lb bacon cooked and drained
- 1/2 cup Velveeta cheese cubed
- 8 oz cream cheese
- 2 cups cheddar cheese shredded
Ingredients
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Instructions
- First, grease the inside of your slow cooker. Trust me, it makes cleanup so much easier.
- Peel and dice the potatoes, place them in the bottom of slow cooker. You could also use a bag of cubed, frozen hash browns if you hate peeling potatoes or to save on time.
- In a large skillet brown the ground beef and onion together. Drain the grease. Layer the cooked ground beef and onion mixture over top of the potatoes. Add the freshly minced garlic on top.
- In a medium sized bowl, whisk together the chicken broth, chicken bouillon, MSG and cream of mushroom soup. Pour this over the ingredients already in your slow cooker. 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.
- In a skillet brown the bacon. Drain it on a paper towel and then crumble it into pieces. Add the bacon, Velveeta cheese, cream cheese and shredded cheddar cheese into the soup. Mix it well to incorporate it all together.
- Cook this on low an additional 30 minutes until you see the cheese is fully melted. Ladle into bowls and enjoy!
Recipe Notes
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