Potato and Bacon Soup



°3.5 cups of chicken broth
°4 russet potatoes, peeled and diced (3-4 cups)
°1 (14 ounce) can chopped tomatoes
°1 yellow onion, diced
°1 cup grated carrots
°1 cup celery, cut into cubes
°1 tablespoon dried parsley
°1/2 tablespoon garlic powder
°1 teaspoon dried basil
°1 teaspoon of salt
°1/2 teaspoon black pepper
°1 lb. minced meat
°1 package (12 ounces) shredded cooked bacon
°3 tablespoons of butter
°1/4 cup flour (gluten-free 1:1)
°2 and a half cups
°2 cups shredded cheddar cheese or pepper jack cheese
+For garnish: green onions, bacon reserved
*to prepare:
Add broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt, and pepper to the slow cooker. Cover with lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours.
About 30 minutes before serving, brown the minced meat. Drain off the fat and add it to the slow cooker. Fry and chop the bacon, and transfer the chopped bacon to the slow cooker. You can also bake the bacon in the oven at any time while the soup is cooking and set it aside for later
Wipe the skillet of any excess fat and add the butter. Melt the butter, then whisk the flour until it is completely combined. Then beat in half and half. Keep whisking for 2-3 minutes, until it thickens slightly
Pour the half-and-half into the slow cooker and stir to combine with the rest of the soup. Add the cheese and stir again. Cover the cheese and let it melt for a few minutes. Stir well one or two more times to fully incorporate the cheese before serving.

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