This is a slow-cooker comfort soup built around tender russet potatoes, rich ground beef, crispy bacon, and a cheesy, creamy broth. It leans into the “set it and forget it” approach — most of the vegetables and broth go into the slow cooker together and simmer for hours, while the meats and a butter-flour roux are handled separately and folded in near the end. The result is a thick, hearty, deeply savory soup with a velvety texture from the roux and melted cheese.

It’s a two-track recipe: one track is the slow cooker doing the long, low work of softening vegetables and building broth flavor; the other is a short burst of stovetop work near the end — browning beef, cooking bacon, and building a roux — that gets stirred in right before serving. Understanding that split is the key to timing this recipe well.

Mise en Place: Organizing Your Components

Because this recipe has ingredients going in at different stages, it helps to sort them into three groups before you start.

Group 1 — Into the Slow Cooker at the Start:

• 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 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

Group 2 — Prepared Separately, Added Near the End:

• 1 pound ground beef
• 1 package (12 ounces) bacon, cooked and chopped

Group 3 — The Roux and Finishing Ingredients:

• 3 tablespoons butter
• 1/4 cup flour (or gluten-free flour, if needed)
• 2 cups half and half
• 2 cups shredded cheddar cheese or Pepper Jack cheese

Optional Garnishes:

• Green onions
• Reserved chopped bacon

Understanding the Role of Each Ingredient

Chicken broth is the savory liquid base that gives the soup its depth. Russet potatoes are the centerpiece — their starchiness is what helps thicken and give body to the soup as they break down slightly during the long cook. Diced tomatoes bring a touch of acidity that balances the richness of the cream and cheese. Onion, carrots, and celery form the aromatic vegetable base, adding sweetness, earthiness, and a bit of texture. The dried herbs and spices — parsley, garlic powder, basil, salt, and pepper — season the broth throughout the long cook.

Ground beef and bacon are the two meats that give the soup its hearty, savory character; they’re cooked separately and added near the end so they don’t overcook during the long slow-cooker time. Butter and flour form a roux, which is whisked with half and half to create a thickened, creamy base that’s stirred into the soup at the end — this is what takes the dish from a broth-based soup to something rich and velvety. Shredded cheddar or Pepper Jack cheese melts into the finished soup for a gooey, cheesy consistency, tying the whole dish together.

Preparation Tips for Success

• Bacon perfection: Bake the bacon on a parchment-lined tray for evenly cooked, crispy pieces without the stovetop mess.
• Slow cooker settings: Low for 6–8 hours is ideal for letting the flavors fully meld, but the high setting for 3–4 hours works well too if you’re short on time.
• Cheese melting tip: Stir the shredded cheese into the soup a little at a time rather than all at once, to avoid clumping and ensure a smooth melt.

Workflow: From Slow Cooker to Finished Bowl

Step 1 — Load the slow cooker. Add the chicken broth, diced tomatoes, potatoes, onion, carrots, celery, parsley, garlic powder, basil, salt, and pepper to the slow cooker. Cover with the lid.

Step 2 — Cook low and slow. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables have softened and the flavors have melded.

Step 3 — Prepare the meats. About 30 minutes before serving, brown the ground beef in a skillet, drain the grease, and add the cooked beef to the slow cooker. Separately, cook the bacon, crumble it, and add most of it to the soup, reserving some for garnish.

Step 4 — Build the roux. Melt the butter in a skillet, whisk in the flour until combined, then gradually add the half and half, whisking constantly for 2 to 3 minutes until the mixture thickens slightly.

Step 5 — Combine and finish. Pour the roux into the slow cooker and stir well. Add the shredded cheese gradually, stirring until fully melted and incorporated.

Step 6 — Serve. Ladle the soup into bowls and garnish with green onions, reserved bacon, and extra cheese if desired.

Serving Suggestions

Top each bowl with freshly sliced green onions, reserved crispy bacon bits, or a handful of shredded cheese. Pair with crusty bread or warm rolls for a complete, satisfying meal.

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Creamy Potato and Bacon Soup

Description: A rich, slow-cooked soup with tender russet potatoes, savory ground beef, crispy bacon, and a creamy, cheesy broth thickened with a butter-flour roux.

Duration: 6–8 hours on low, or 3–4 hours on high, plus about 30 minutes of stovetop prep near the end.

Yield: 2 servings (as listed).

Ingredients

• 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 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 flour (gluten-free, if needed)
• 2 cups half and half
• 2 cups shredded cheddar cheese or Pepper Jack cheese
• Optional garnishes: green onions, reserved chopped bacon

Instructions

1. Add the chicken broth, diced tomatoes, potatoes, onion, carrots, celery, parsley, garlic powder, basil, salt, and pepper to the slow cooker. Cover.
2. Cook on low for 6–8 hours, or high for 3–4 hours.
3. About 30 minutes before serving, brown the ground beef in a skillet, drain, and add to the slow cooker. Cook the bacon separately, crumble, and add most of it to the soup, reserving some for garnish.
4. Melt the butter in a skillet, whisk in the flour, then gradually whisk in the half and half. Cook for 2–3 minutes until slightly thickened.
5. Pour the roux into the slow cooker and stir. Add the shredded cheese gradually, stirring until melted.
6. Ladle into bowls and garnish with green onions, reserved bacon, and extra cheese as desired.

Notes

• Bake bacon on a parchment-lined tray for even, mess-free crispiness.
• Add cheese gradually to avoid clumping and ensure a smooth melt.
• Use gluten-free flour for the roux if needed.

Nutrition Facts (per serving, 2 servings per recipe): Calories 393 | Total Fat 18g (23% DV) | Saturated Fat 11g (54% DV) | Cholesterol 55mg (18% DV) | Sodium 1102mg (48% DV) | Total Carbohydrate 43g (16% DV) | Dietary Fiber 5g (17% DV) | Total Sugars 14g | Protein 16g (31% DV) | Vitamin C 37mg (41% DV) | Calcium 307mg (24% DV) | Iron 2mg (13% DV) | Potassium 1104mg (23% DV)

Medical Disclaimer: This content is provided for general informational and culinary purposes only and is not intended as medical, dietary, or nutritional advice. Individuals with food allergies, dietary restrictions, or specific health conditions (including but not limited to cardiovascular concerns, gluten sensitivities, or dietary sodium restrictions) should consult a qualified physician, registered dietitian, or other licensed healthcare professional before preparing or consuming this recipe. Ingredient substitutions, portion sizes, and cooking methods should be adjusted according to individual health needs. The information provided does not constitute a guarantee of any specific health outcome, and reliance on this content is at the reader’s own discretion and risk.