This hearty and comforting slow cooker creamy potato bacon soup is sure to become a family favorite. It’s a simple, hands-off recipe that makes weeknight dinners easy, and it reheats beautifully, making it perfect for meal prep. This gluten-free soup is loaded with flavor and packed with vegetables like potatoes, carrots, celery, and tomatoes, offering a nutrient-rich option for those cold fall and winter months. With ground beef and bacon, it’s also a filling and satisfying meal that everyone will love.
Ingredients:
3.5 cups chicken broth
4 russet potatoes, peeled and diced (about 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 gluten-free flour (1:1 substitute)
2 cups half and half
2 cups shredded cheddar or pepper jack cheese
Garnishes: green onions, reserved chopped bacon
Instructions:
- Prepare the Soup Base:
Add the chicken broth, diced tomatoes, potatoes, onion, carrots, celery, parsley, garlic powder, basil, salt, and pepper into the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender. - Cook the Ground Beef and Bacon:
About 30 minutes before serving, brown the ground beef in a skillet over medium heat. Drain any excess grease and add the cooked beef to the slow cooker. Meanwhile, cook the bacon until crispy, chop it into small pieces, and add it to the soup. You can also bake the bacon in the oven ahead of time and set it aside. - Make the Cream Sauce:
In the same skillet, wipe out any excess grease. Melt the butter over medium heat, then whisk in the flour to form a roux. Gradually whisk in the half and half, stirring continuously until the mixture thickens, about 2-3 minutes. - Finish the Soup:
Pour the thickened cream mixture into the slow cooker and stir well. Add the shredded cheese and stir again until the cheese is melted and incorporated. Let the soup simmer for a few more minutes. - Serve:
Ladle the soup into bowls and garnish with green onions and reserved chopped bacon. Enjoy!
Tips and Variations:
Cheese Choices: Feel free to experiment with different cheeses! Sharp cheddar gives a strong, classic flavor, while pepper jack adds a little spice. Gouda or Monterey Jack would work well, too.
Veggie Substitutes: Add more veggies to suit your taste! Sweet potatoes, peas, or corn can be great additions or substitutions.
Make it Spicy: If you prefer a kick, add diced jalapeños, crushed red pepper flakes, or use spicy sausage in place of ground beef.
Thicken the Soup: If you prefer an even thicker soup, add more flour to the roux or mash some of the potatoes once the soup is finished cooking.
Make it Lighter: For a lighter version, you can use turkey bacon and ground turkey, and swap the half and half for milk or a non-dairy alternative like almond milk. However, be aware that the soup might be less creamy.
How to Store and Reheat:
Refrigerating: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, making it even more delicious when reheated!
Freezing: You can freeze this soup for up to 3 months. Be sure to cool the soup completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat in a pot on the stove, stirring frequently.
Reheating: To reheat, warm on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, heating in 1-2 minute intervals, stirring in between until heated through.
FAQs:
- Can I make this soup vegetarian?
Yes! Simply omit the ground beef and bacon. You can add more vegetables or use plant-based alternatives like veggie bacon or ground meat substitutes. - Can I use a different type of potato?
Absolutely! Russet potatoes work well because they hold up during cooking, but you can use Yukon Gold or red potatoes. Sweet potatoes will add a different flavor and texture but can be a delicious twist. - What can I use instead of half and half?
If you’re looking for a lighter or dairy-free alternative, you can use regular milk, coconut milk, or almond milk. Keep in mind that these substitutions might affect the creaminess. - Can I cook this on the stovetop instead of a slow cooker?
Yes, this soup can be adapted for the stovetop. Cook the vegetables and broth over medium heat for about 30-40 minutes, until the potatoes are tender. Brown the beef and cook the bacon separately, then proceed with adding the cream sauce and cheese as directed.
Enjoy this cozy, flavorful soup throughout the fall and winter months!