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Bacon cheeseburger soup

Drizzle
3-4PP, 4SP blue, green & purple/4PP per 1 cup serving
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Soup
Servings 12

Ingredients
  

  • 1 lb fat free ground chicken weighed raw
  • 3 cups frozen hash browns *I linked to the ones I use in my opening write up
  • 1.5 cups chopped carrots
  • 1.5 cups diced onion
  • 4 cups chicken broth
  • Salt & pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp basil
  • 6 slices cooked and crumbled center cut bacon
  • 1 cup reduced fat shredded cheese any kind will do
  • 2 Tbsp light butter *I use Gay Lea check your local grocery store they usually carry a brand
  • 3 Tbsp flour
  • 2 cups milk *I used skim

Instructions
 

  • Cook your ground chicken in a pan on the stove and drain. Add chicken, hash browns, carrots, onions, chicken broth, salt & pepper, garlic powder, onion powder and basil to the crock pot, stir well and cook on high for 3 hours, or low 6 hours.
  • About 15 minutes before the cooking time is up you can make your roux that you will add to the soup *you can also cook your bacon at this time if you have not already.
  • In a pan over med-low heat on the stove melt your butter, add flour and stir..slowly whisk in milk. Stir continuously for about 5-10 minutes until sauce thickens. Once sauce is a creamy texture add to your crock pot. Then stir in cheese and crumbled cooked bacon.
  • Let cook another 20 minutes to melt all the cheese.
  • Soup makes 12- 1 cup servings
  • *Feel free to add in some celery, I choose not to as I am not a fan, if you do then maybe add a little extra broth.. Soup will freeze well, store in the fridge for a few days.

Notes

Personal Points- 3-4 depending on your 0PP foods 
Freestyle SP- 4 using WW recipe builder (blue, green & purple)
Points Plus- 4 using PP calculator
Nutritional info per serving... Calories 156...Fat 5.4g...Sat fat 1.4g...Carbs 14.6g...Fiber 1.5g..Sugar 2.9g...Protein 13.6g using My Fitness Pal *Note- these numbers include all ingredients, old SP/PP values were figured out before adding the veggies to the ingredient list