Slow Cooker Bacon Cheeseburger Soup
Ingredients
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
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded pepper-jack cheese or shredded cheddar cheese
green onion, chopped (for garnish)
Directions
Place the potatoes, carrots, onions, dried basil, and parsley into a large slow-cooker.
Pour the chicken broth over the vegetables and cover with the lid.
Cook on low heat for 6-8 hours, or high heat for 4-5 hours, until potatoes are tender.
About 45 minutes before serving, crumble and cook the ground beef in a large skillet over medium-high heat.
Drain the grease and pour the cooked ground beef into the slow cooker. Add in the cooked, chopped bacon.
Wipe out the hot skillet with a paper towel carefully and add butter. When the butter melts, whisk in the flour and cook for one minute, until bubbly and golden brown.
Then whisk in the milk, salt, and pepper. Pour the mixture into the slow cooker and stir to combine.
Add the shredded cheese into the slow cooker. Stir once more.
Cover with the lid and cook for 20 minutes, or until the cheese is melted.
Garnish with chopped green onion and serve.
