Slow-Cooker Bacon Cheeseburger Soup
Course Soup
Cuisine American
- 3 large russet potatoes, peeled, diced, and rinsed well
- 8 slices cooked bacon, crumbled
- 1 pound lean ground beef
- 1 small yellow onion, chopped
- 1 cup shredded carrots
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 3 tablespoons butter
- 2 cups milk
- salt and pepper to taste
- 3 cups Colby and Monterey Jack cheese, shredded
- Green onions or pickles - for garnish
- 1 - 2 tablespoons corn starch (optional for thicker soup)
Slow-Cooker Directions
Place carrots, potatoes, oregano, and garlic, parsley in a large crockpot. Brown onions and ground beef over medium-high heat for 5 -7 minutes. It is okay if there is pink. The main objective is a nice brown crust on the ground beef and onions. Drain excess grease. Add meat, onions, and broth.Cover with lid. Cook on low heat for 6 to 8 hours OR on high heat for 4 to 5 hours or until potatoes are tender.Turn slow-cooker to high. Add shredded cheese, butter, and milk to the crockpot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. (If the soup base seems thin, toss the shredded cheese with 1 tablespoon corn starch before stirring it into the soup.
