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Home » Slow Cooker Bacon Cheeseburger Soup

Slow Cooker Bacon Cheeseburger Soup

August 23, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on August 23, 2016

Ingredients

  • 8 -16 oz bacon
  • 4 cups shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1/4 cup corn starch
  • 1 1/2 cups sliced mushrooms
  • 2 cups water
  • 4 cups chicken broth (store bought or homemade) (or Beef Broth)
  • 1 can (14.5 oz) diced tomatoes
  • A Dash of Salt and Pepper
  • 2 tablespoons onion power
  • 2 tablespoons garlic power (or minced garlic)
  • 2 pounds ground beef (I used 85% Lean, 15% Fat Ground Beef)
  • 1 (16oz) box shell pasta**Additional cheese and bacon bits for garnish**

Instructions

  • Cook the bacon until crispy. I normally cook my bacon in the oven at 425F for about 25 minutes. Once cooked, drained and cooled, chop the bacon into bacon bits. Set aside.
  • In a large skillet, add the ground beef and sprinkle with the garlic powder, onion powder, salt and pepper. Cook over medium-high heat until browned, breaking up the beef with a wooden spoon as it cooks. Drain grease if necessary.
  • Add ground beef to crock-pot. (I used a 6 quart slow cooker)
  • Add in the tomatoes (with the juice), water and chicken broth. Stir.
  • Add in the bacon and mushrooms. Stir.
  • Cook on low for 5 hours.

30 minutes before serving:

  • In a medium bowl, whisk together the heavy cream and corn starch.
  • Whisk into the soup.
  • Add in the cheese and stir. Cook on low for 30 minutes.
  • While that\'s cooking, bring a large pot of salted water to a boil. Add in the pasta and cook for about 12 minutes. Drain and add to slow cooker. Gently stir.
  • Serve Hot with cheese and bacon on top of each bowl.
  • **NOTE - This thickens ALOT when cooled and kept in the fridge. I normally reheat with a little water or chicken broth.
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