SLOW COOKER BACON CHEESEBURGER SOUP
4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound lean ground beef
8 slices cooked bacon chopped
3 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk I use 2%
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded pepper-jack cheese or shredded cheddar cheese
Green onion chopped (for garnish)
- Place potatoes, onions, carrots, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
- About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Add in the cooked, chopped bacon as well.
- Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
- Add shredded pepper jack cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted.
This Article And Recipe Adapted From This Site