So recently, my recipe attempts have been meh at best. That changed on Tuesday with this Crockpot Bacon Cheeseburger Soup. I was a little nervous after the cheeseburger casserole and beer cheese soup were less than fabulous. The recipe took a little bit of prep time, but overall was pretty easy and I made a few modifications that made it a little bit healthier. As the meat and onion were sautéing, I prepped all the other ingredients and put them in the crockpot. I substituted low fat cream cheese for the cream cheese. I put all the ingredients in my crockpot for 7 hours. I stirred it every few hours and at 6 hours, before I left to pick up Mike, I turned it down to warm because it was starting to bubble. When we got home, I made a thickening agent with flour and skim milk. I added the thickening agent and 2% cheese to the soup and let it cook another 10 minutes while the pretzels rolls were heating up. We really enjoyed the soup. Mike even commented that we should add it to our regulars because it was one of the best soups we've had in a while. Upon cleaning the pantry, I realized that I had forgotten to add the tomatoes so that may change the overall flavor, but the soup was great without them. This soup was perfect for the delightful fall weather we've experienced this week.

The New Austonian