CROCKPOT DILL PICKLE BACON CHEESEBURGER SOUP

Crockpot Dill Pickle Bacon Cheeseburger Soup image

Provided by @MakeItYours

Number Of Ingredients 17

1 lb ground beef, browned and drained
6 strips bacon, chopped and cooked, drained of grease
6 small potatoes, peeled and diced
2 carrots, peeled and diced
1 small onion, chopped
2 medium dill pickles, chopped
1 t dried basil
1 t dried parsley
1 t garlic powder
1/2 t salt
1 t pepper
3 cups chicken broth
1/2 cup dill pickle juice
1 lb shredded sharp white cheddar Cabot Cheese (or any brand)
3 T butter
1/4 cup flour
2 cups 2% or whole milk

Steps:

Place the potatoes, carrots, onions, pickles, seasonings, pickle juice and chicken broth into the crockpot. Set on LOW and cook for 5-6 hours or HIGH for 3-4 hours or until the potatoes are tender.
About 1 hour before the potatoes are done cook up the ground beef and bacon, draining the grease from both. Add both to the crock pot and continue to let cook that remaining hour.
When the crockpot mixture is ready, add the butter to a skillet and melt over low heat. When melted, slowly whisk in the flour and cook for 1 minute. Whisk in the milk, additional salt and pepper to taste and allow it to thicken (a few minutes).
Taking a potato masher, smash the cooked potatoes and carrots just a bit to help thicken the soup, leaving it as chunky or smooth as you like.
Pour the thickened milk into the crockpot and stir. Add in the shredded cheese and stir to combine.
Cover the crockpot with the lid and allow to cook another 30 minutes on the WARM setting.
Serve with additional cooked bacon and chopped pickles! Or a side of bread for dunking.