Welcome to the Second Edition of the Pinspiration Project Link Up. My entry in the project this week is Bacon Cheeseburger Soup. But before we get to that … allow me to introduce the Pinspiration Project.
There is a page (linked at the top of this website) where you can find the button code for this link up as well as the images for the 0 – 5 Pins rating system. Feel free to find a Pinterest Project (recipe, craft, or etc.), create it, write about it on your blog, and link it up below. Looking forward to reading about the Pinspiration that you choose to share.
I’ve been collecting lots (LOTS) of recipes! The sweet ones hold a particular appeal for me but I haven’t tried any of those yet! I’ll undoubtedly have a chance to try them as the fall and winter holidays come closer. In the meantime I’ve been experimenting with some crock-pot recipes and soup and stew recipes.
Our temperatures decided to do a nosedive this weekend and I decided it was a good day to try a recipe for Bacon Cheeseburger Soup. I started with this pin. At some point in its Pinterest Journey the link had been broken but a quick Google Search took me to this recipe at Living the Life of Riley. I made some pretty major adjustments to the original recipe so what follows is my variation on the original.
Bacon Cheeseburger Soup
- 2# Ground Beef – fried and crumbled
- 1 red onion – chopped and sauteed with the ground beef
- 3 oz. Package Hormel Real Bacon Pieces
- 8 oz block of Cream Cheese -cut into small pieces
- 16 oz. Velveeta – cut into small pieces
- 2 cans diced tomatoes
- 3 cans Chicken Broth
- 1 # Frozen Hashbrowns (I used the Country Style kind that are cut in strings)
I have a 5 quart crock-pot and this pretty much filled it so you may want to adjust quantities. I cooked and crumbled the ground beef and onions and put it in the crock-pot first. Then I added everything except the potatoes and set the crock-pot on low. I opened the pot to stir the soup about once an hour. After 2 hours I added the hash brown potatoes. 2 hours after that it was ready to eat.
Nikki’s original recipe used Cooking Creme (cream cheese) which I didn’t have on hand. I thought that the cream cheese would melt into the broth making a creamy soup base. It stayed more as little cheesy lumps in the soup. (I’m not complaining! I like those!) Perhaps the Cooking Creme would blend in better? Nikki also didn’t include onions or tomatoes but since I like both on my cheeseburgers, and I wanted to add a veggie component, I thought they would be good additions.
I always wonder why *beefy* soups call for Chicken Broth. Maybe because the chef, like me, had chicken broth in the cabinet? I might try Beef Broth next time.
The soup is delicious … though a bit bland for my spice loving taste buds. I will definitely be making this one again. Might try adding some shredded carrot, mushroom slices and frozen corn to increase the veggies and add some color.
I’m giving this Pinspiration Project …
Bonus (add-on) Recipe:
1 box Jiffy Corn Muffin Mix
1 box Jiffy Yellow Cake Mix
3/4 c. Milk
Blend together and pour batter in greased 8″ square pan. Bake 25 – 30 minutes at 375. YUM!
Want to play along? Link up here and let the Pinspiration roll!