This kind of weather begs for soups and stews to be eaten. Crock Pots and soups go together like PB & J. So this week, I am offering an easy-to-throw-together soup for your enjoyment! I took this recipe and tweaked it some by adding a few extra ingredients, to make it more like it's name...Crock Pot Bacon Cheeseburger Soup! Serve this with a chunk of crusty bread, and you are all set.

Crock Pot Bacon Cheeseburger Soup

1 lb ground beef
1 container Philadelphia Cream Cheese Cooking Cream, Original flavor (I used the garlic flavor since the original was sold out, it was good!)
8oz Velveeta (I use the lighter 2% variety)
1-15oz can diced tomatoes
5oz DILL pickle relish
1 small onion diced
6 slices bacon, crumbled (I used the Real Bacon Pieces by the salad dressings to save time...DON'T use the fake pink bacon bits, or you'll get pink soup!)
1 bag frozen shredded hash brown potatoes (about a pound and a half to a 2lb bag)
32oz chicken broth (I used low sodium)

Brown and drain the ground beef. Cook and crumble the bacon. Then add all ingredients into the Crock Pot. The Velveeta will work better if you dice it up instead of throwing in the whole chunk. Cook on high for 4 hours or low for 6, stirring every hour or so.