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CHEESEBURGER SOUP FOR THE CROCKPOT Recipe

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This recipe for CHEESEBURGER SOUP FOR THE CROCKPOT is from The Xouris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5-2 Pounds cooked ground beef
1 onion, diced
1 Tablespoon of minced garlic
2 Cans (14.5 ounce) Diced Tomatoes
1 pound bacon, cooked & broken into pieces
6-7 small to medium Potatoes, Cubed (or can substitute shredded potatoes/hashbrowns if you want to freeze ahead)
1 Cup of chopped or shredded carrots
8 oz pkg of cream cheese Cubed
8 Cups of Chicken Broth
2 teaspoons of Salt
1 teaspoon of Pepper
2 cups of milk
1/2 cup of flour
3 cups of cheddar cheese, shredded
Directions:
Directions:
Directions:
Place cooked ground beef, garlic, diced tomatoes, 1/2 of the cooked bacon, onion, potatoes, carrots, cream cheese, chicken broth, salt and pepper into the slow cooker. Cook on low for 7 hours. One hour before done cooking, whisk milk and flour together and pour into the slow cooker. Add the 3 cups of cheese at this time as well. Let cook another hour or so. Top with shredded cheese and bacon pieces.
Number Of Servings:
Number Of Servings:
Servings: 10-12 (made enough for our family of 8 to have at least 2 servings each)

 

 

 

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