Bacon cheeseburger soup is a hearty bowl full of chunky potatoes, ground beef, and bacon all in a cheesy broth perfect for dinner! This delicious dinner is quick to make and one the whole family will love.
Ingredients
1poundground beef
1smallonionchopped small
2largecarrotsshredded
4mediumrusset potatoespeel and chopped into about one-inch chunks
12slicesbaconcooked and chopped
2clovesgarlicminced, or two teaspoons of minced garlic
3cupschicken broth
1teaspoonsteak seasoning
½teaspoononion powder
¾teaspoonsalt
¼teaspoonpepper
16ouncesVelveeta cheesecubed into about one inch cubes
1cupmilk
cheddar cheeseshredded, optional
green onionsoptional for garnish
Instructions
Warm a large skillet to medium-high heat. Place the ground beef in the pan and begin browning it. After a minute or two and the ground beef has started to brown, break up the ground beef and continue stirring until it is no longer pink, about 4-5 minutes. Drain any excess grease from the meat.
Place the ground beef in the slow cooker. Add the potatoes, carrots, bacon, onion, garlic and chicken broth to the slow cooker. Measure and add the steak seasoning, onion powder, salt and pepper. Stir the slow cooker well.
Set the slow cooker to low and cook for 6 hours or set the slow cooker to high for 4 hours. Potatoes should be soft and tender at the end of the cooking time when pierced with a fork.
About 30 minutes before serving add the milk slowly to the slow cooker while stirring. Add the Velveeta cheese and stir well. Cover and cook for an additional 30 minutes or until the cheese has completely melted.
Ladle into bowls and top with shredded cheddar cheese and green onions if desired. Enjoy!
Notes
If you prefer you can use cheddar cheese or another shredded cheese in place of Velveeta. Add 2-3 cups of cheese in place of the Velveeta. Also mix one tablespoon of cornstarch with two tablespoons of water. Mix together, then add to the slow cooker at the same time of the cheese to thicken the soup.It is best to shred the cheese from a block of cheese. Pre-shredded cheese has a filler that helps preserve it and keep it from sticking together that can make the soup not as creamy as shredding it yourself.