12767430_1647371245515226_919729313_n
12767430_1647371245515226_919729313_n

Bacon Cheeseburger Soup

  

February 26, 2016

Bacon Cheeseburger Soup 5 0 5 2
  • Prep: 15 mins
  • Cook: 4 hrs 30 mins
  • 15 mins

    4 hrs 30 mins

    4 hrs 45 mins

  • Yields: 4-6 Bowls

Ingredients

500 Grams mince beef

1 Can diced tomatoes, drained

4 Cups chicken stock

1-2 Cups water

4 cups potatoes, peeled and cubed (Roughly 4 medium sized)

2 cups sharp cheddar cheese, shredded (250 gram block)

1 cup heavy cream

1/2 cup carrot, chopped

1 Small green capsicum, seeds removed and diced

1/4 cup all-purpose flour (Or Cornflower)

3 cloves garlic, minced

2 ribs celery, chopped

1 large onion, chopped

1/2 teaspoon chili powder (optional)

1tbsp Onion Powder (optional)

1tbsp Garlic Powder (optional)

1tbsp Dried Parsley

Kosher salt and freshly ground pepper, to taste

2 Cups of shredded bacon to serve

Directions

1Brown mince beef in a fry pan before putting into the slow cooker to help remove any excess fat or oil. I like to add Onion powder and Garlic powder during this stage. (Optional)

2Place mince beef, tomatoes, potatoes, carrot, capsicum, onion, celery and garlic in your slow cooker and pour chicken stock over the top

3Season with salt and pepper, chili powder (Optional) and dried parsley then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened

4If you require more liquid during cooking time, add a cup or so of water to get the consistency you desire

5Once vegetables are soften or have been on for 4 hours, stir flour (or cornflower) into heavy cream until no chunks remain, then pour mixture along with cheddar cheese into slow cooker

6Stir to combine, then cover and cook for another 20-30 minutes. I prefer to leave my lid off during this stage to help this soup thicken up.

7While soup is thickening up, cook bacon in a fry pan until crispy.

8Ladle into soup bowls, top with cheese and crispy bacon and serve hot!

9Served mine with fresh buttered rolls and Parmesan cheese.

Submitted by Bianca Pavia

00:00

2 Reviews

Kristy-Lee

July 11, 2016

I made this tonight. Still waiting for my partner to get home and try it. But I loved it. And definitely going to be made again! Pretty proud seeing it was my very first soup!

Melissa Gillespie

May 16, 2016

I made this one last night and wow was it tasty!! I followed the recipe, but made a few changes. I used beef stock instead of chicken stock and left out the capsicum, as my husband doesn’t like it. I also put it on in the morning on low and let it cook all day (about 9 hours). I then bumped it up to high for the last 30 minutes or so when I added the flour/cream mixture and the cream. It was awesome! It’s definitely going to be on our regular rotation. Yum! 🙂

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