by Pat Maley
1/11/2019

We all love a good cheeseburger at any time of the year and bacon seems to have become a food for fanatics. We do not have to give up our favorites when we store the grill for the winter. How about a steaming hot bowl of bacon cheeseburger soup on a snowy January day?

I was served this soup at a girlfriend's house.. I not only left with the recipe but managed to cajole a little takeout container for my dinner.  This delicacy is made in the crockpot and is a hit for kids of all ages. It serves 8 so cut the recipe in half if you must.

INGREDIENTS:

1 pound ground beef, cooked and drained

1 15-ounce can diced tomatoes, drained

1 32-ounce container chicken broth

4 cups of potatoes, peeled and cubed ( I think 2 is plenty)

2 cups shredded cheddar

1/2 cup carrot, chopped

1 cup heavy cream

1/2 cup green bell pepper, seeded and chopped

1/4 cup flour

3 cloves garlic, minced

2 ribs celery

1 large onion chopped

1/2 teaspoon chili powder

 kosher salt and freshly ground pepper

bacon, cooked and crumbled

To Prepare:

   Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery, and garlic in your crockpot and pour chicken stock over the top.

   Season with chili powder, salt, and pepper. Stir everything together.

   Cover slow cooker, turn on high and cook for 3-4 hour or until the vegetables are soft.

   Stir flour into the heavy cream until no chunks remain. Pour this mixture along with cheddar cheese into the pot.

   Stir to combine, then cover and cook another 20-30 minutes. Ladle into soup bowls, top with cheese and crumbled bacon.