One-Pot Gluten-free Bacon Cheeseburger Soup #Recipe

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One-Pot Bacon Cheeseburger Soup

Usually for a recipe like this I need at least two pots and pans, a pan for coking the ground beef and then a pot for the soup. I decided to make a one-pot version of it by using my Ninja 3-in-1 Cooking System. I admit, the soup is not the prettiest thing to look at. But it is quite tasty. Here’s how I made it.

INGREDIENTS

• 1 lb ground beef
• 3 large potatoes
• 3 cups water and 2 beef boullion cubes (I use the really big cubes that take 2 cups of water, I get them at BJs.)
• 1 x 15 oz can tomato sauce
• 1 tomato (diced)
• 1/2 cup crumbled bacon
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• ½ tsp pepper
• 1 tsp dried parsley
• 8 oz cream cheese
• 2 cups shredded cheddar cheese
• 1 cup milk
• salt and pepper to taste

INSTRUCTIONS

Place the ground beef into the Ninja’s pan and brown it, using stovetop high.

Cube or dice the potatoes. Take the tomato and dice it or cut it into small chunks.

When the beef is browned place the potatoes on top of the beef.

Now add the seasonings, crumbled bacon, tomato sauce, diced tomato.

Combine the beef boullion cubes and the water. I did this by dropping one boullion cube into the empty tomato sauce can and then dispensing water from the Keurig on the medium sized cup setting. Give it a stir so the boullion cube is mostly dissolved and pour it over the contents of the pan.

Using a spoon place dollops of the cream cheese across the top of the contents of the pan.

Cover and cook on slow cooker high for 2.5 hours.

Add the shredded cheese and a cup of milk into the pan.

Cook for another 15 minutes.

Serve with salt and pepper to taste.