SLOW COOKER BACON CHEESEBURGER SOUP

Ingredients

• 4 small russet potatoes peeled and diced
• 1 small white or yellow onion chopped
• 1 cup shredded carrots
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef
• 8 slices cooked bacon chopped
• 3 Tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk I use 2%
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded pepper-jack cheese or cheddar cheese
• Green onion chopped (for garnish)

Instructions

• Place potatoes, onions, carrots, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
• About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Add in the cooked, chopped bacon as well.
• Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
• Add shredded pepper jack cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted.