CROCK POT CHEESEBURGER SOUP
1 pound Extra Lean Ground Beef (I used 96% lean)1 medium Yellow Onion (diced)14.5 ounces Canned Diced Tomatoes (drained)8 ounces Cream Cheese (cubed)6 ounces Center Cut Bacon (diced and cooked until crispy)4 cups Low Sodium Chicken Stock2 cups Cubed Potatoes1 cup Peeled And Shredded Carrots3 cloves Garlic (minced)2 ribs Celery (thinly sliced)2 teaspoons Kosher Salt1 teaspoon Freshly Ground Black Pepper1 cup Fat Free Milk¼ cup All-Purpose Flour2 cups Shredded Sharp Cheddar Cheese
INSTRUCTIONS
- In a medium skillet on the stove-top, cook and crumble the ground beef until no longer pink, drain off fat and add meat to a 6 quart or larger slow cooker.
- Saute the diced onion in the same skillet until they start to soften and turn translucent. Add cooked onion to the slow cooker.
- Add the tomatoes, cream cheese, cooked bacon, chicken stock, potatoes, carrots, garlic, celery, salt and pepper to the slow cooker and stir to combine.
- Cover and cook on LOW for 8 hours.
- In a small bowl whisk together the milk and flour to create a slurry. Slowly stir the slurry into the soup breaking up any cream cheese that has not melted yet.
- Add the shredded cheese to the slow cooker.
- Recover slow cooker and cook for an additional 10 to 15 minutes or until the soup has thickened.
- Ladle hot soup into bowl and garnish with extra shredded cheese if desired.
NOTES
Save time by cooking your ground beef and bacon ahead of time. Both can be cooked, placed in freezer bags and stored in the refrigerator or freezer until you are ready to use them.
NUTRITION
Calories: 680kcal | Carbohydrates: 37g | Protein: 58g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 140mg | Sodium: 2287mg | Potassium: 711mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3800IU | Vitamin C: 52.8mg | Calcium: 440mg | Iron: 4.9mg
