Slow Cooker Creamy Potato Bacon Soup!!



3.5 cups chicken broth

4 russet potatoes, peeled & 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 & 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

For garnish: green onions and some reserved chopped bacon


Pour the broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt, and pepper into the slow cooker. Let it cook on low for 6-8 hours or on high for 3-4 hours.

About half an hour before you're ready to feast, brown the beef. After draining its grease, pop it into the cooker. Fry, chop, and add the bacon as well. Alternatively, oven-bake the bacon at your convenience and set aside.

In a cleaned pan, melt butter. Blend in flour to form a smooth mix. Gradually introduce half and half, whisking consistently till slightly thickened.

Introduce this creamy mixture to your slow cooker and mix well. Throw in the cheese, give it a few moments to melt, stir once more, and serve with the reserved bacon and green onions.

Relish every spoonful!