Slow Cooker Bacon Cheeseburger Soup
User Reviews
4.6
54 reviews
Excellent
Slow Cooker Bacon Cheeseburger Soup
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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.
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Ingredients
- 1 pound ground beef
- 1 small onion chopped small
- 2 large carrots shredded
- 4 medium Russet potatoes peel and chopped into about one-inch chunks
- 12 lices Bacon cooked and chopped
- 2 cloves garlic minced, or two teaspoons of minced garlic
- 3 cups chicken broth
- 1 teaspoon steak seasoning
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 16 ounces Velveeta cheese cubed into about one inch cubes
- 1 cup milk
- cheddar cheese shredded, optional
- green onions optional 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.
Nutrition Information
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Calories
705kcal
(35%)
Carbohydrates
42g
(14%)
Protein
39g
(78%)
Fat
42g
(65%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
2308mg
(96%)
Potassium
1329mg
(38%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
4847IU
(97%)
Vitamin C
11mg
(12%)
Calcium
540mg
(54%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 42g | 14% |
| Protein | 39g | 78% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 2308mg | 96% |
| Potassium | 1329mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 4847IU | 97% |
| Vitamin C | 11mg | 12% |
| Calcium | 540mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
54 reviews
Excellent
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