Bacon Cheeseburger Soup

4.50 from 14 votes

3-4PP, 4SP blue, green & purple/4PP per 1 cup serving

Prep Time15

Cook Time3 30

Total Time3 45

Course: Soup

Servings:

Author: Drizzle

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

Cook the ground chicken in a pan on the stove and drain. Add the chicken, hash browns, carrots, onions, chicken broth, salt, pepper, garlic powder, onion powder, and basil to a crock pot. Stir well, and cook on high for 3 hours, or low 6 hours.
About 15 minutes before the cooking time is up, make the roux that will thicken the soup. Cook the bacon at this time if you have not already.
To make the roux, in a pan over med-low heat on the stove melt the butter, and add flour, and stir. Let it cook until it’s bubbly, and you can smell it. You don’t want it to turn brown. Slowly start to whisk in the milk. Stir continuously for about 5-10 minutes until sauce thickens. Once the sauce is at a creamy texture, add it to the crock pot. Then stir in the cheese and crumbled, cooked bacon.
Let the bacon cheeseburger soup cook for another 20 minutes to melt all the cheese.
Serve warm and enjoy!

4 points per cup based on the WW app recipe creator.

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