Slow Cooker Creamy Potato Bacon Soup

Have you ever tried something so delicious that you could hardly stand it? This is one of those recipes. When you make this recipe you will feel like you have died and gone to heaven.

I love these recipes that we all grew up with. They are simply too beautiful to miss. This creamy slow cooker potato and bacon soup will become a family favorite. It’s easy to prepare, making it perfect for Sunday dinner. It reheats very well and is therefore perfect for meal preparation.This one-pot ground beef soup is also gluten-free and full of veggies like potatoes, carrots, onions, celery, and tomatoes. It’s full of flavor and one of our favorite fall and winter recipes. To make this recipe you will need the following things



    • 3.5 cups chicken broth
    • 4 russet potatoes, peeled and diced (3-4 cups)
    • 1 (14 ounce) can diced tomatoes
    • 1 yellow onion, diced
    • 1 cup grated 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 flour ( gluten free 1 :1)
    • 2 cups half-and-half

  • 2 cups grated cheddar or pepper jack cheese
  • For decoration: Set aside scallion, chopped bacon


Add broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt and pepper to slow cooker. Cover with a lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Fry the minced meat about 30 minutes before serving. Drain the fat and add it to the slow cooker. Fry and chop the bacon, then add the chopped bacon to the slow cooker. You can also roast the bacon in the oven at any time while the soup is cooking and save it for later.

Remove excess fat from the pan and add the butter.Melt the butter, then add the flour until well blended. Then mix half and half. Continue stirring until the mixture thickens slightly, about 2-3 minutes.
Pour half into the slow cooker and stir into the remaining soup. Add the cheese and mix again. Cover and let the cheese melt for a few minutes.Just before serving, stir once or twice to incorporate the cheese.

Have fun!

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