On a cold a snowy winter evening, I can’t say that I really want to run outside and fire up the grill. Even in the summertime, when monsoon season rolls through Durango, Colorado, I’m not willing to soak myself to the bone just to make cheeseburgers. So in comes the recipe below: all of the comforting goodness of a cheeseburger without any of the outdoor activities!
The best part about this soup is that it really does taste like a bacon cheeseburger. The combination of ground beef and smoky bacon in a cheesy broth will satisfy any burger craving. Using potatoes makes this soup reminiscent of chowder but gives it a nice body and emulates the starchy flavor of the burger bun.
https://www.shutterstock.com/image-photo/creamy-cheeseburger-soup-404235586
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Slow Cooker Bacon Cheeseburger Soup
6
15 minutes
7 hours 30 minutes
5 hours 45 minutes
1 lb bacon, cut into 1/2-inch lardons
2 lbs ground beef
1 14-ounce can diced tomatoes
4 cups chicken broth
2 cups water
4 small russet potatoes, peeled and cut into small cubes
1 large sweet yellow onion, finely diced
1/2 cup heavy cream
1/4 cup corn starch
4 cups shredded cheddar cheese
Chopped fresh parsley (for garnish)
In a large skillet, cook the bacon lardons over medium-high heat until they are crispy, about 5 minutes. Remove them to a 6-quart slow cooker with a slotted spoon, discarding any excess grease.
In the same skillet, cook the beef over medium-high heat until it is well browned, about 8 minutes. Discard any excess grease and add the ground beef to the slow cooker.
Add the diced tomatoes, chicken broth, water, potatoes, and onions to the slow cooker. Cook on low for 7 hours, until the potatoes are tender.
In a medium-sized bowl, whisk together the heavy cream and corn starch. Whisk it into the soup until it is well combined and no clumps are visible.
Add the cheese and whisk well. Cook the soup for an additional 30 minutes on low until the cheese has melted and the mixture has thickened.
Serve garnished with chopped fresh parsley.