Bacon Cheeseburger Soup

We had this for lunch today. It was very good.

I would call it a medium soup. Not light, because it wasn't 'brothy'. Not a heavy soup, because it wasn't creamy or thick. It was cheesy without being overly so. It was thinner like a broth soup but with a bit of substance. (Am I making any sense at all?)

Just know that it's worth a try.

1 lb Lean Ground Beef
2 14 oz cans Chicken or Beef Broth
1 T Dried Onion (or 1/2 a small onion cooked with the beef)
1 tsp Garlic Powder (or 2 small cloves, minced)
1 Red Bell Pepper, seeded and chopped (or jarred roasted red pepper)
2 Potatoes, Peeled (or not) and cubed
1 Cup Milk
12 oz Velveeta, cubed
6-8 slices of Bacon cooked crisp and crumbled (or use the Real Bacon Bits that go on salads)

Use a 4 quart or larger slow cooker. (Crock Pot) Brown the meat and onion on the stove and drain the fat. Put into the cooker with the broth, garlic, pepper and potatoes. Cover and cook on low 4-6 hours or high 2-3 hours. In the mean time cook the bacon and crumble. Cut up the Velveeta and measure the milk. About a half hour before you are ready to eat add the Velveeta and milk. Stir to combine. Stir every five minutes till cheese is melted. Serve in bowls and top with the bacon crumbles. Enjoy!

I made this on a day that I didn't go to work because of one of the blizzards we have had so far this winter. One blizzard per week for the last 3 weeks is more than any of us need. Where is Global Warming now?