slow cooker bacon soup (Printer-Friendly)
Warm and hearty soup with bacon, beef, potatoes, and cheese for ultimate cold weather comfort.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1 pound ground beef
02 -
6 slices bacon, chopped
03 -
4 cups diced potatoes
04 -
1 cup shredded pepper-jack cheese
05 -
1/2 cup chopped onion
06 -
1/2 cup chopped carrots
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried parsley
09 -
4 cups chicken broth
10 -
1/2 cup milk
11 -
1/4 cup all-purpose flour
12 -
1/4 cup unsalted butter
13 -
1/4 teaspoon ground black pepper
14 -
1/2 teaspoon salt
15 -
1/4 cup chopped green onion, for garnish
→ Optional Substitutes
16 -
1 pound frozen hash browns (instead of potatoes)
17 -
2 to 3 cups cooked rice (instead of potatoes)
18 -
1/2 cup almond milk (instead of cow's milk)
19 -
1/4 cup gluten-free flour (instead of all-purpose flour)
# Steps to Prepare:
01 -
Grease the insert of a 7-quart slow cooker. Add diced potatoes, onion, carrots, basil, and parsley. Pour chicken broth over vegetables and cover.
02 -
Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until vegetables are tender.
03 -
In the last hour of cooking, brown ground beef in a skillet until fully cooked. In a separate pan, cook chopped bacon until crisp.
04 -
In a saucepan, melt butter and whisk in flour. Slowly stir in milk and cook until thickened. Add shredded pepper-jack cheese and stir until melted.
05 -
Add cooked beef, bacon, cheese sauce, salt, and pepper to the slow cooker. Stir well to combine. Cook on low for an additional 30 minutes.
06 -
Ladle soup into bowls and garnish with chopped green onions before serving.
# Extra Cooking Tips:
01 -
Frozen hash browns can replace fresh potatoes; add at the beginning of cooking.
02 -
Cooked rice is a great alternative to potatoes and should be added with the beef.
03 -
Cheddar cheese can be used instead of pepper-jack for a milder flavor.
04 -
Always check labels for gluten when making dietary adjustments.