Servings: 6

Weight Watcher Smart Points: 23

Preparation Time: 30 Minutes

Cooking Time: 490 Minutes

Ready In: 520 Minutes


  • 6 Strips of Cooked Bacon, Broken up into Pieces
  • 1 cup of Shredded Carrots
  • 2 Stalks of Celery, Chopped thin
  • 4 cups of Chicken Broth
  • 8 Ounce of Cream Cheese Cubed
  • 1/4th Cup of Flour
  • 1 Tablespoon of Garlic, minced
  • 1 Pound of Ground Hamburger
  • 1 cup of Milk
  • 1 Teaspoon of Pepper
  • 2 cups of Potatoes, Cubed (any kind will work well for this recipe).
  • 2 Teaspoons of Salt
  • 2 cups of Sharp Cheddar Cheese, Shredded
  • 1 Can (14.5 ounce) Diced Tomatoes
  • 1 Yellow Onion Diced


  1. Cook the hamburger until brown and no longer pink.You can saute the onions with the hamburger, or cheat and shred the onions instead of chopping them, then they don’t need to be cooked.Add the cans of diced tomatoes, crumbled bacon, celery, garlic, potatoes and carrots with the hamburger and onions into the crock.Make sure the cream cheese is in small cubes and place in with the crock mixture.Pour the chicken broth over the mixture.Cook on low for 8 hours.When you have a few minutes left before the soup is done, mix the flour and milk together with a whisk, whisking until it’s completely mixed and no chunks are left.If you have cream cheese that hasn’t melted, scoop it out and mix it well with the milk, flour mixture.Add the milk, flour mixture into the crock and stir it in well.Add the cheese in and mix in.Re-Cover for about 10 minutes, cheese should be melted when your ready to eat.

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