Bacon Cheeseburger Soup
Bacon cheeseburger soup is a hearty bowl full of chunky potatoes, ground beef, and bacon all in a cheesy broth perfect for dinner! This delicious dinner is quick to make and one the whole family will love.
Equipment
- 1 Slow cooker or pressure cooker
- 1 Large skillet
Ingredients
Main ingredients
- 1 pound ground beef browned and drained
- 1 small onion chopped small
- 2 large carrots shredded into tiny strips
- 4 medium russet potatoes peeled and chopped into one-inch chunks
- 12 slices bacon cooked and chopped into pieces
- 2 cloves garlic minced or 2 teaspoons store-bought minced garlic
- 3 cups chicken broth rich broth depth
- 1 teaspoon steak seasoning
- 0.5 teaspoon onion powder
- 16 ounces Velveeta cheese cubed for perfect melt
- 0.25 teaspoon pepper
- 0.75 teaspoon salt
- 1 cup milk for creamy goodness
- cheddar cheese shredded, optional for extra cheesy topping
- green onions optional to garnish with a fresh pop of color
Instructions
Preparation Steps
- Warm a large skillet to medium-high heat. Brown the ground beef until fully cooked. Drain any excess grease.
- Place the browned ground beef in the slow cooker. Add potatoes, carrots, bacon, onion, garlic, and chicken broth. Measure and add steak seasoning, onion powder, salt, and pepper. Stir well.
- Set slow cooker to low for 6 hours or high for 4 hours until potatoes are soft and tender when pierced with a fork.
- 30 minutes before serving, slowly add milk while stirring. Add Velveeta cheese and stir well. Cover and cook until cheese is melted.
- Ladle into bowls and top with shredded cheddar cheese and green onions if desired. Serve warm and enjoy!
Notes
If you prefer, you can use cheddar cheese or another shredded cheese in place of Velveeta. Add 2-3 cups of cheese in place of Velveeta. Mix one tablespoon of cornstarch with two tablespoons of water and add to thickens the soup.