Bacon Cheeseburger Soup in the Slow Cooker

Hubby found a recipe for bacon cheeseburger soup last week and sent it to me on Facebook. It is rare for him to send me recipes and so even though I wasn’t sure if I would like this bacon cheeseburger soup I decided to make it for him. I’m really glad I did because it is delicious! Also, I adore soup and could eat it every day, even in the summer, but Hubby generally doesn’t want soup as an entire meal like I do.

The original recipe he found, I of course, changed up just a bit. The originally called for a green bell pepper but I generally don’t like them in soup so I left that out completely. The seasoning was a big change, the original called for chili powder but when we eat burgers we always put Montreal steak seasoning on them so I decided to use that as the main seasoning in this soup. I also opted to use beef stock in my version rather than chicken stock because I wanted that beefy flavor to be more prominent.

Garnish with as much crispy crumbled bacon, more grated cheese and, if you like, add some crisp pickles or pickle relish on top as well to brighten the flavor of the soup. I hate pickles myself so I left this out of my bowl.

This recipe makes a huge pot of soup and will feed a crowd. The leftovers are even better the next day!

Is this a soup you will try making? What changes would you make?

Robyn

 

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

Ingredients

  • 1lb ground beef, browned and drained
  • 4 Large potatoes, peeled and cut into bite sized pieces
  • 3 Large carrots, peeled and cut into bite sized pieces
  • 4 cloves garlic, chopped
  • 2 ribs celery, chopped small
  • 1 Large yellow onion, chopped small
  • 1 can petite diced tomatoes, drained
  • 1 tablespoon Montreal steak seasoning
  • 32oz beef broth or stock
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 cups grated extra sharp cheddar cheese,
  • salt and pepper, to taste
  • crisp bacon crumbles, for garnish
  • grated extra sharp cheddar cheese, for garnish
  • pickles or pickle relish, for garnish

Directions

Place browned and drained ground beef in slow cooker along with the potatoes, carrots, garlic, celery, onions, and tomatoes. Mix well. Add the Montreal steak seasoning, mix again. Cover with beef stock and cook on high in the slow cooker for 4 hours.

Mix cream and flour in small bowl until the lumps are gone. Stir into soup in slow cooker. Add 2 cups of grated cheese and stir well for a minute or two. Replace lid and turn to low and cook another hour.

Taste and adjust seasoning with salt and pepper to taste.

Serve topped with garnishes of bacon, grated cheese, and pickles or pickle relish.