Slow Cooker Bacon Cheeseburger Soup
4 medium russet potatoes, peeled and diced
1 white or yellow onion, chopped
1 cup peeled and shredded carrots
1 tsp. dried basil
1 tsp. dried parsley
3 cups chicken stock
2 lbs. ground beef
8 slices bacon, cooked and chopped
3 tbsp. butter
¼ cup all-purpose flour
2 cups 2% milk
½ tsp. salt
½ tsp. black pepper
2 cups shredded cheddar cheese
Green onions, chopped (for garnish, optional)
Place potatoes, onions, carrots, dried basil and parsley in a large slow cooker. Pour chicken stock over vegetables. Cover and cook on low 5-6 hours or high 2-3 hours, or until potatoes are tender.
About 1 hour before serving, in a large skillet, add ground beef (season with some salt and pepper if you’d like), crumble and cook until no longer pink. Drain off excess grease. Add cooked ground beef and cooked and chopped bacon to the slow cooker.
Wipe out skillet with paper towels (be careful, skillet is hot!). Add butter and melt. Add in the flour and cook until golden brown, about 1 minute. Whisk in the milk, salt and pepper. Stir until smooth. Pour mixture into the slow cooker and stir to combine. Add shredded cheddar cheese and stir. Cover and cook another 10-15 minutes, or until cheese has melted. Serve, topped with chopped green onions, if using.
