Bacon Potato Cheddar (Print Version)
# Ingredients:
01 -
2 cups shredded cheddar or spicy pepper jack cheese
02 -
3.5 cups broth made from chicken
03 -
Green onions for topping
04 -
4 large russet potatoes, peeled and cut into chunks (3-4 cups)
05 -
A can of diced tomatoes (14 ounces)
06 -
1 yellow onion, chopped small
07 -
1 cup celery, diced into small chunks
08 -
1 cup of grated carrots
09 -
1 tablespoon of dried parsley
10 -
1 teaspoon of salt
11 -
1 teaspoon of dried basil
12 -
1/2 teaspoon ground black pepper
13 -
1/2 tablespoon powdered garlic
14 -
3 tablespoons butter
15 -
12 ounces cooked bacon, shredded or chopped
16 -
1 lb ground beef
17 -
1/4 cup of gluten-free flour (1:1 substitute)
18 -
2.5 cups half-and-half cream
19 -
Leftover bacon for a garnish
# Instructions:
01 -
Put broth, diced tomatoes, chopped potatoes, onions, parsley, celery, carrots, garlic powder, basil, salt, and pepper into your slow cooker. Cover it and cook on high for 3-4 hours or low for 6-8 hours.
02 -
Close to the end, cook the ground beef in a pan. Remove the grease, then add the meat to the slow cooker. Prepare your bacon—bake or fry until crispy. Chop it up, then mix most of it into the soup.
03 -
Use a clean pan for this step. Melt butter over medium heat. Stir in the flour until it blends well. Slowly whisk in the cream and cook until it starts to thicken, about 2-3 minutes.
04 -
Pour your creamy mixture into the slow cooker and mix it into the soup. Add the shredded cheese and give it a good stir until it melts completely. Let it sit for a few minutes so the cheese fully combines.
05 -
Dish out the soup while it’s hot. Sprinkle some green onions and crispy bacon on top before enjoying.