INSTRUCTIONS
- Add the broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt and pepper to the slow cooker. Cover with the lid and cook on low for 6 to 8 hours, or on high for 3-4 hours
- About 30 minutes prior to serving, brown the ground beef. Drain the grease 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 point while the soup is cooking and set it aside for later
- Wipe out the pan of any excess grease and add in the butter. Melt the butter and then whisk in the flour until it’s all combined. Then whisk in the half and half. Continue whisking for about 2-3 minutes, until it’s thickened a bit
- Pour the half and half into the slow cooker and stir to combine it in with the rest of the soup. Add the cheese and stir again. Cover and let the cheese melt for a few minutes. Give it another good stir or two to fully incorporate the cheese just prior to serving
🔄 Helpful Tips & Variations
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Gluten-Free Option: Replace flour with 2 tablespoons cornstarch mixed with ¼ cup cold milk or broth
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Extra Creamy: Mash a few potatoes directly in the slow cooker before adding the cheese
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Spicy Kick: Use pepper jack cheese and add a pinch of cayenne
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Lighter Version: Substitute whole milk for half-and-half
🥣 Storage & Reheating
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Refrigerator: Store in an airtight container for up to 4 days
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Freezer: Freeze without cheese for best texture
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Reheat: Warm gently on the stove or microwave, stirring occasionally
Rich, hearty, and deeply comforting, this creamy potato bacon soup is everything you want in a cold-weather meal—simple ingredients, big flavor, and guaranteed second helpings. 🥔🥓✨
