Discover the ultimate Slow Cooker Creamy Potato Bacon Soup, a family-friendly and gluten-free recipe perfect for cozy weeknight dinners or meal prep. Loaded with russet potatoes, bacon, ground beef, and a medley of vegetables like carrots, onions, celery, and tomatoes, this soup is a flavor-packed delight. Ideal for fall and winter, it’s easy to make and reheats beautifully. Follow our step-by-step guide to create this comforting, crock pot masterpiece that’s sure to become a household favorite.
Ingredients:
3.5 cups chicken broth
4 russet potatoes, peeled and diced (3–4 cups)
1 (14 ounce) can diced tomatoes
1 yellow onion, diced
1 cup shredded carrots
1 cup diced celery
1 tablespoon dried parsley
1/2 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 package (12 ounces) bacon, cooked and chopped
3 tablespoons butter
1/4 cup flour (gluten-free 1:1)
2 cups half and half
2 cups shredded cheddar cheese or pepper jack cheese
To garnish: green onions, reserved chopped bacon
Preparation:
1. Add the chicken broth, diced tomatoes, potatoes, onions, carrots, celery, dried parsley, garlic powder, basil, salt, and pepper to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.
2. Thirty minutes before serving, brown the ground beef, drain the grease, and add it to the slow cooker. Fry and chop the bacon, then add it to the cooker. Alternatively, bake the bacon in the oven and set it aside.
3. In the same pan, melt the butter, whisk in the flour, and then gradually add the half and half, whisking continuously until thickened (2-3 minutes).
4. Pour the half and half mixture into the slow cooker, stir well, and add the shredded cheese. Cover and let the cheese melt for a few minutes. Stir again before serving.
5. Garnish with green onions and reserved bacon. Enjoy this creamy, hearty soup!
