Hi sweet friends!! I know I have been a little MIA these past couple of weeks. Oldest is about to start his senior year in college (!!) and the other two boys are almost done with school. We are SOOO looking forward to a lazy summer!
Since it’s getting pretty hot outside, I figured I should share this Slow Cooker Bacon Cheeseburger Soup over here. It’s one that I had originally shared on another blog as a fall recipe a couple of years back but… bacon cheeseburgers also scream “SUMMER” and NOBODY wants to turn the oven on right now, right?
This Slow Cooker Bacon Cheeseburger Soup has officially been declared a favorite by ALL of my hard-to-please minions and I have to confess that I actually ate it three times in a two day period. Oh yes, I did. It is SO GOOD, y’all.
Garnishing it with a couple of waffle fries, a little diced onion and shredded lettuce (and more bacon, of course) just added to the fun. It’s the closest thing I have ever had to a bacon cheeseburger in soup form.
The addition of a little Worcestershire sauce is perfect but you could use a little steak sauce if you prefer. Remember – add carefully and taste because once you put it in you can’t take it out!
Is there anything better than how your house smells when something fabulous has been simmering away all day in a slow cooker??
You walk in the door and BAM. You are hit with the amazing aroma of a home cooked meal.
- 2 lb ground beef
- 4 cups chopped onions (3 to 4 medium) plus extra for garnish
- 2 cans (28 oz each) diced tomatoes, undrained (I use Rotel)
- 1/4 cup Worcestershire sauce (plus more to taste)
- 16 oz Velveeta cheese, cut into cubes (can substitute American)
- 1 lb. bacon cooked and crumbled (store in the fridge in a Ziploc bag until ready to serve).
- 8-12 waffle fries for garnish
- 1 cup shredded lettuce for garnish (if desired)
- In a large skillet, cook beef over medium-high heat, stirring frequently, until browned then drain (this step can be done the day before and the beef refrigerated overnight).
- Turn your slow cooker on LOW and add the cooked beef, the onions, tomatoes and Worcestershire sauce.
- Cover and cook on LOW heat for 8 hours (or on HIGH heat for 4 hours).
- About 15 minutes before serving, make sure the slow cooker is now on LOW or WARM then stir in the cheese and 3/4 of the crumbled bacon and cover.
- Cook the waffle fries according to package directions.
- Stir the soup mixture occasionally while the fries are cooking.
- Add more Worcestershire sauce to taste if desired (careful - a little goes a long way).
- Serve the soup garnished with lettuce, diced onion, bacon and waffle fries.
- To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat.
- To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often.
- Then microwave lightly covered (not sealed) on High until hot.
- Serve with freshly cooked waffle fries and other garnishes.
Are you a fan of soups in the summer? I am always looking for new ideas so be sure to tell me all about your favorites in the comments.
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well. I’d love for you to follow along!