Bacon Cheeseburger Soup, Two Ways - Super Easy or Super Fast!

I always have the best intention about getting dinner going.  But then I get busy doing something and forget until I'm actually HUNGRY.  Too late - now I need to produce something fast!  And my pressure cooker, which is ALWAYS on the counter is my lifesaver.  It's actually my "third burner" for my stove - I saute in it, boil in it, and use it to cook everything from oatmeal to dessert!  My old pressure cooker with the little rocky-thing on top used to scare the pants off me.  My electric cooker with the timer and different cooking options is my best buddy in the kitchen - a real helpful one for someone who forgets she has to eat at some point!

(Remember my hint about always keeping cooked ground beef in the freezer???)

DO use the chili powder - the soup is on the bland side without it.

Bacon Cheeseburger Soup

Ingredients:
1 pound ground beef, cooked and drained
1 (15 oz.) can diced tomatoes, drained
4 cups potatoes, peeled and cubed
1/2 cup carrot, chopped
1/2 cup green bell pepper, seeded, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1 (32 oz.) container chicken broth

1/2 teaspoon chili powder (optional)
kosher salt and freshly ground pepper, to taste

1/4 cup all-purpose flour

1 cup heavy cream

2 cups sharp cheddar cheese, grated (reserve some for garnish)

bacon, crumbled 

toast croutons

Easy, No-fuss Slow Cooker Version (5 hours)

Procedure - Slow Cooker:

Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.

Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened.

Stir flour into heavy cream until no chunks remain, then pour mixture, along with cheddar cheese, into slow cooker.

Stir to combine, then cover and cook for another 20-30 minutes, then ladle into soup bowls, top with cheese, crumbled bacon and toast croutons

Oh no!  I forgot to make the soup and it's almost dinner time!! pressure cooker version  (30 minutes)

Procedure - Pressure Cooker:

Brown ground beef on 'saute' in your pressure cooker.  Drain off fat.

Add tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.

Season with chili powder, salt and pepper, then stir everything together. Cover pressure cooker and lock, turn on HIGH and cook for 5-7 minutes (depending on the size of your potato cubes), or until vegetables are softened.  (Quick release on the pressure)

Stir flour into heavy cream until no chunks remain, then pour mixture, along with cheddar cheese, into the cooker.

Stir to combine, then cover, then simmer the soup in the cooker until it has thickened - about 7 minutes.)

Ladle into soup bowls, top with cheese, crumbled bacon and toast croutons