Potato and Bacon Soup (Print Version)
# Ingredients:
01 -
3.5 cups chicken broth
02 -
4 russet potatoes, peeled and diced (3-4 cups)
03 -
1 can (14 ounces) chopped tomatoes
04 -
1 yellow onion, diced
05 -
1 cup grated carrots
06 -
1 cup celery, cut into cubes
07 -
1 tablespoon dried parsley
08 -
1/2 tablespoon garlic powder
09 -
1 teaspoon dried basil
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1 lb minced meat
13 -
1 package (12 ounces) shredded cooked bacon
14 -
3 tablespoons butter
15 -
1/4 cup gluten-free 1:1 flour
16 -
2.5 cups half-and-half
17 -
2 cups shredded cheddar cheese or pepper jack cheese
18 -
Green onions, for garnish
19 -
Reserved bacon, for garnish
# Instructions:
01 -
Add chicken broth, chopped tomatoes, diced potatoes, diced onion, grated carrots, cubed celery, dried parsley, garlic powder, basil, salt, and pepper to the slow cooker. Cover with a lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
02 -
Approximately 30 minutes before serving, brown the minced meat in a skillet. Drain off excess fat and add the cooked meat to the slow cooker. Fry or bake the bacon until crispy, chop it into pieces, and add it to the slow cooker.
03 -
Wipe the skillet clean of any extra fat. Add butter and melt it over medium heat. Whisk in flour until fully combined. Slowly add the half-and-half while whisking continuously. Cook for 2-3 minutes until slightly thickened.
04 -
Pour the prepared roux into the slow cooker and stir to combine with the soup mixture. Add the shredded cheese and stir until melted and fully incorporated. Cover and let the cheese melt for a few minutes. Stir once more before serving.
05 -
Serve the soup hot and garnish with green onions and reserved bacon.