Bacon Potato Soup (Print Version)
# Ingredients:
01 -
1 package (12 ounces) crispy cooked bacon, shredded
02 -
Green onions, as a topping
03 -
3.5 cups of chicken stock
04 -
1 yellow onion, chopped into small pieces
05 -
4 russet potatoes (3-4 cups), peeled and cut into cubes
06 -
1 can (14 ounces) diced tomatoes
07 -
1 cup celery, diced into small chunks
08 -
1 cup finely grated carrot
09 -
1 lb ground meat
10 -
1 tablespoon dried parsley
11 -
1/2 tablespoon garlic powder
12 -
1 teaspoon salt
13 -
1 teaspoon dried basil
14 -
1/2 teaspoon black pepper
15 -
3 tablespoons butter
16 -
1/4 cup gluten-free all-purpose flour
17 -
2.5 cups half-and-half cream
18 -
2 cups shredded cheese (cheddar or pepper jack)
19 -
Reserved bacon crumbles for topping
# Instructions:
01 -
Around half an hour before you’re ready to eat, brown the ground meat in a pan over medium heat. Remove any excess grease and toss the cooked meat into the slow cooker. Meanwhile, crisp up the bacon by frying or baking it, then crumble it and add half to the pot.
02 -
In your slow cooker, mix together chicken broth, canned tomatoes, diced potatoes, chopped onion, grated carrots, celery, parsley, garlic powder, basil, salt, and pepper. Close the lid and let it cook on low for 6-8 hours or high for 3-4 hours.
03 -
Clean out the skillet, then melt butter over medium heat. Stir in the flour until it’s well blended. Slowly whisk in the half-and-half, stirring constantly until the mix thickens slightly, about 2-3 minutes.
04 -
Pour the creamy roux into the slow cooker and blend it in with the rest of the soup. Stir in the shredded cheese and let it melt completely. Give it one last good stir before serving.
05 -
Dish up the soup while it’s hot. Sprinkle some green onions and the remaining bacon on top for garnish.