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Bacon Cheeseburger Soup
This stick-to-your ribs recipe can be cooked on the stove top or in a slow cooker.
Prep Time
30
minutes
mins
Cook Time
6
hours
hrs
Servings:
10
-12
Calories:
Author:
Kim Grabinski
Ingredients
1
lb
ground beef or ground chorizo
12
slices
of bacon
2
cups
shredded carrots
4
cups
beef broth
3
cups
diced potatoes
2
cups
shredded cheddar cheese
plus additional for garnish
1-½
cups
whole milk
8
oz
cream cheese softened
¼
cup
salted butter
1
tablespoon
olive oil
1
tablespoon
Worcestershire sauce
½
cup
arrowroot flour
1
tablespoon
dried minced onion or 1 whole diced onion
1
teaspoon
dried basil
¾
teaspoon
salt
1
teaspoon
black pepper
1
teaspoon
oregano
1
tablespoon
minced garlic
Instructions
Stove Top Directions
Brown ground beef or chorizo in a dutch oven or large pot & drain grease.
Boil potatoes until slightly soft and drain.
Cook bacon, cut into small pieces and set aside.
Add the following to the ground beef: onion, carrots, basil, butter, beef broth, potatoes, salt, pepper, olive oil, Worcestershire sauce, oregano, minced garlic and cream cheese.
Simmer on low heat until potatoes are soft.
About 20 minutes prior to serving, add in cheese, milk, about ⅔ of the bacon and the arrowroot. Continue cooking until cheese is melted.
Garnish with cheese and bacon.
Slow Cooker Directions
Brown ground beef or chorizo & drain grease.
Cook bacon, cut into small pieces and set aside.
In a 6-quart slow cooker combine the following: ground beef, onion, carrots, basil, butter, beef broth, potatoes, salt, pepper, olive oil, Worcestershire sauce, oregano, minced garlic and cream cheese.
Set to low and cook for 4-6 hours.
About 20 minutes prior to serving, add in cheese, milk, about ⅔ of the bacon and the arrowroot. Continue cooking until cheese is melted.
Garnish with cheese and bacon.