Mother Nature has reared her head letting us know, undoubtedly, that winter is here. With the polar vortex and lots of snow and ice, I know I have been spending time at home snuggling up in a blanket to get warm. I’ve even resorted to wearing warm fluffy socks (cue shocked expression from my mother). Desperate times call for desperate measures.
Because of the cold, I have been craving my chili and even soup. I’m not a huge fan of most soups because so many involve vegetables (not a fan!). Luckily, there are many soups out there that don’t have veggies.
Recently, I decided to try a recipe for Cheeseburger Soup that I pinned ages ago (probably one of my first pins over two years ago). When I went to call up the recipe, I realized that it led to a bulk recipe site. The picture and recipe looked like they had been “stolen” from another website (and to be fair, the picture was pretty blurry), but I was never able to find the original link. I feel bad because I want to give credit where credit is due. However, that is not to be this time.
I have to be completely honest. I wasn’t convinced this would be a good recipe, but I tried it anyway. And, boy, am I glad I did! It was delectable. My husband was not as huge of a fan, but he also is not a big fan of Velveeta. However, he did give me permission to make this again saying he would eat it. The best part about this recipe is how easy it is to make. As in, super duper simple!
I started by browning 1 pound of ground beef that I seasoned, lightly, with kosher salt and cracked black pepper. As the beef was browning, I cut 2 pounds Velveeta into cubes and placed the cubes in my large slow cooker. Then, I added a large 40 oz bag of frozen hash browns and 4 cups of chicken broth (low sodium) to the cheese. Once the beef was done, I drained it then added the meat to the slow cooker. Finally, I turned it to low and let it cook for 5 hours.
About 15 minutes before serving the soup, I fried 6-8 slices of bacon. I let them cool for a couple of minutes then crumbled them. Right before serving the soup, I added the bacon to the soup, stirred it well, and served it.
The recipe I used suggested adding the bacon before cooking everything. While it sounded fine, I thought it would taste better if the bacon was still nice and crunchy. The next time I make this, I might try it with bacon cooking in the soup as well as having some on the side to add when it is served.
- 1 lb. ground beef
- Kosher salt and fresh cracked black pepper
- 2 lb. Velveeta
- 40 oz bag of frozen shredded hash browns
- 4 cups low-sodium chicken broth
- 6-10 bacon strips
- Brown the beef in a skillet. Season lightly with kosher salt and cracked pepper.
- As the beef is browning, cube the Velveeta and place in the slow cooker.
- Add the hash browns and chicken broth.
- Drain the beef, then add it to the slow cooker.
- Cook on low for 4-6 hours.
- About 15 minutes before serving, fry the bacon strips, crumble then add to the soup, stirring well.