Yesterday it was 70º outside and felt like spring. Today the wind is blowing from the northwest and the weatherman says it could snow tonight! So, cold weather makes me think of soup. I found this today and it's worth sharing. When you're choosing your herbs and spices, make this recipe your own--find the flavors you like and go with them!
BACON CHEESEBURGER SOUP IN THE CROCKPOT
1 pound hamburger
1 pound bacon
1 medium onion, chopped
1 8 ounce package Philadelphia Cooking Cream (I like the Santa Fe Blend for this recipe)
2 pounds shredded frozen hash browns
2 pounds Velveeta Cheese, cubed.
32 ounces Chicken stock
Herbs to your taste. About 3-4 teaspoons total. I like basil and oregano or southwest spices.
Salt and pepper to taste.
Brown the hamburger and bacon. Drain, reserving 2 Tablespoons of the bacon grease. Use the reserved bacon grease to brown the onion
Reserve some bacon for garnish. Put the meat and onion in the crockpot. Add the other ingredients. Choose the herbs according to your taste. Remember that there are a lot of potatoes in this so don't be stingy with the herbs, salt, and pepper.
Heat on low for 4-6 hours or on high for 2-4 hours, stirring occasionally. Garnish with reserved bacon crumbles.
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