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Here’s the recipe for Tyler’s awesome cheeseburger soup! It’s super easy and really good–the pickles and potato chips are non-negotiable!

½ pound lean ground beef

1 cup chopped onion

1 pound Velveeta® cheese

2 cups low-sodium beef broth

¾ cup canned diced tomatoes

5 slices precooked bacon

10 dill pickle slices

2 tablespoons ketchup

2 tablespoons yellow mustard

Crushed potato chips

  1. Put the big nonstick skillet on the stove. Turn the burner to medium-high (7 or 8 if your stove has numbers). Put the ½ pound of ground beef into the skillet. Measure the 1 cup onion. Add it to the skillet with the meat. Use the wooden spoon to break the meat into little pieces, stirring everything together as they cook. When the meat isn’t pink anymore, turn off the burner.
  2. Put the ground beef mixture into the ceramic insert of the slow cooker. On the cutting board, cut the Velveeta into cubes using the knife. Put the cheese cubes into the slow cooker with the meat. Now measure the 2 cups of broth. Pour them into the slow cooker too. Next measure the ¾ cup tomatoes. Add them to the mixture too. Stir everything together with the wooden spoon. Put the lid on the slow cooker and turn it on to high. Let the soup cook until the cheese is melted and smooth, about 1 hour (set a timer so you don’t forget). Stir the soup a couple of times during cooking to mix everything up.
  3. While the soup cooks, tear the bacon into pieces with your fingers. Set them aside. On the cutting board, chop the dill pickle slices into small pieces with the knife. Put them aside too. When the timer goes off, take the lid off the slow cooker and add the bacon pieces. Now measure the 2 tablespoons of ketchup. Add them to the soup. Measure the 2 tablespoons of mustard. Add them to the soup too. Stir everything together to mix it up. To serve, scoop servings of soup into bowls with the ladle and top with some of the dill pickles and potato chips.