Bacon Cheeseburger Soup – Crockpot Edition
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 1 bag (32 oz) frozen hashbrowns or 4 cups diced potatoes
- 1 can (10.5 oz) cream of potato soup
- 1 can (10.5 oz) cheddar cheese soup
- 2 cans (21 oz) water
- Seasonings to taste (e.g., parsley flakes)
- 1 cup bacon bits
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- Optional: additional shredded cheese for topping (e.g., pepper-jack)
Instructions:
- Prepare the Ground Beef and Onion:
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent. This should take about 8-10 minutes.
- Drain any excess fat from the skillet.
- Transfer to Crockpot:
- Transfer the cooked ground beef and onion mixture to your crockpot.
- Add Potatoes:
- Empty the bag of frozen hashbrowns or add the diced potatoes into the crockpot.
- Add Soups and Water:
- Pour in the can of cream of potato soup and the can of cheddar cheese soup.
- Add two cans of water (use the empty soup cans to measure).
- Season and Stir:
- Season the mixture with your preferred spices. Parsley flakes are a great option.
- Stir everything together thoroughly.
- Add Bacon and Cheese:
- Mix in the bacon bits.
- Stir in the heavy cream and shredded cheddar cheese until well combined.
- Cook:
- Cover the crockpot with the lid and cook on low for 6 hours. Stir occasionally if possible.
- Serve:
- Once the soup is ready, give it a final stir.
- Serve hot, topped with additional shredded cheese if desired. Pepper-jack cheese adds a nice kick.
Enjoy your delicious and hearty Bacon Cheeseburger Soup!