Beazell's Cook Book

Bacon Cheeseburger Soup by Jeanne McCloy

Recipe detail

  • ( 6 Assessment ) 

Bacon Cheeseburger Soup - Contributed by Jeanne McCloy




1 pound ground beef, browned

2 pounds shredded hash browns (I use Ore-Ida frozen shredded)

16 ounces Velveeta cheese, cubed

12 slices bacon, fried crispy

1 container of Philadelphia cream cheese

32 ounces chicken broth

Beazell's Cajun Seasoning, to taste



Brown beef and season with Beazell’s Cajun Seasoning. Drain.

Fry bacon until crispy and then mix everything together in the crockpot.

Heat on low for 4 hours.