Cook bacon in a large nonstick skillet over medium heat for 10 to 12 minutes or until crisp. Drain on paper towels; discard drippings in skillet. Chop bacon; set aside 2 tablespoons for garnish.
Get your slow cooker ready—this cheeseburger soup will become your new favorite fall recipe. It's filled with crispy bacon, ground beef, cheese, and bun pieces.
Servings and Ingredients
|6 slice(s) hickory smoked bacon|
|2 lbs. Hy-Vee 85% lean ground beef|
|1 c. Hy-Vee Short Cuts chopped red onions, additional for garnish|
|¼ tsp. Hy-Vee black pepper|
|1 package(s) (32-oz.) Hy-Vee no salt added chicken cooking stock|
|½ package(s) (32-oz.) Hy-Vee smooth & cheesy original pasteurized cheese product, cut into pieces|
|1 c. water|
|½ package(s) (2-oz.) Hy-Vee onion soup and dip mix (1 envelope)|
|2 Hy-Vee Bakery sesame seed hamburger buns, cut into 1-inch pieces|
|2 tbsp. Hy-Vee Gustare Vita olive oil|
|Desired toppings: halved grape tomatoes and/or Hy-Vee hamburger dill slices, chopped|
Things To Grab
- 4-quart slow cooker
- Large nonstick skillet
- Paper towels
- Parchment paper
- Rimmed baking pan
Cook ground beef, 1 cup red onions, and black pepper in the same skillet over medium-high heat for 10 to 12 minutes or until beef is browned (165 degrees), stirring occasionally to break into crumbles. Drain and discard drippings.
Place remaining cooked bacon, beef mixture, chicken stock, cheese, water, and onion soup mix in a 4-quart slow cooker. Cover and cook on high for 3 to 3-1/2 hours until soup is heated through, whisking occasionally.
For croutons, preheat over to 400 degrees. Line a rimmed baking pan with parchment paper; set aside.
Place bun pieces in a large bowl. Drizzle with oil; toss to coat. Bake for 12 to 14 minutes or until pieces are crisp and begin to brown, turning halfway through.
To serve, ladle soup into 6 serving bowls. Top with croutons, red onion, and desired toppings.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 150mg
- Sodium: 1366mg
- Total Carbohydrates: 16g
- Protein: 36g