Slow Cooker Beef and Bacon Cheeseburger Soup Recipe

Ingredients

• 1 lb ground beef
• 6 slices turkey bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 3 medium potatoes, peeled and diced
• 1 cup diced tomatoes (canned or fresh)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon mustard powder
• 1/4 cup chopped pickles (optional)
• Fresh parsley, chopped (for garnish)
• Rustic bread, for serving

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain the excess fat and transfer the beef to your slow cooker.
2. In the same skillet, cook the chopped turkey bacon until crispy. Add the bacon to the slow cooker.
3. In the remaining bacon fat, sauté the diced onion and minced garlic until they become fragrant and translucent. Transfer these to the slow cooker.
4. Add the beef broth, shredded cheddar cheese, heavy cream, diced potatoes, diced tomatoes, Worcestershire sauce, salt, black pepper, and mustard powder to the slow cooker. Stir well to combine all the ingredients.
5. Cover the slow cooker and cook on low for 6 hours, stirring occasionally.
6. Near the end of the cooking time, taste and adjust the seasoning as needed. If using, stir in the chopped pickles for an extra burst of flavor.
7. Once ready, ladle the soup into bowls, garnish with fresh parsley, and serve with slices of rustic bread to dip into the creamy goodness.

Helpful Tips

• Cheese Choices: Feel free to experiment with different types of cheese, such as Monterey Jack or Gouda, for a unique twist.
• Thicker Consistency: If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
• Vegetarian Option: Substitute the ground beef with plant-based crumbles and the turkey bacon with vegetarian bacon bits.

Storage and Ingredient Substitutions

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stove or in the microwave.

If you don’t have heavy cream, you can use half-and-half or whole milk, though the soup won’t be as rich and creamy.

Pairings

This hearty soup pairs wonderfully with a fresh garden salad and a glass of chilled iced tea or a light lager.