CROCKPOT BACON CHEESEBURGER SOUP

CROCKPOT BACON CHEESEBURGER SOUP image

Number Of Ingredients 17

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1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
½ cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
¼ cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
½ tsp pepper
1 tsp dried basil
1 tsp dried parsley

Steps:

- Start by sauteing onions and browning your beef together, until meat is no longer pink. - Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. - Stir to combine ingredients. Cover and cook on LOW for 7 hours. - When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone. - Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted. I served our soup with chopped up dill pickles to add that cheeseburger feel :)