*Ingredients:
°3.5 cups chicken broth
°4 russet potatoes, peeled and diced (3 to 4 cups)
°1 (14 ounces) diced tomatoes
°1 yellow onion, diced
°1 cup grated carrots
°1 cup diced celery
°1 tablespoon dried parsley
°1/2 tbsp garlic powder
°1 teaspoon dried basil
°1 teaspoon of salt
°1/2 teaspoon black pepper
°1 pound ground beef
°1 package (12 ounces) bacon, cooked and chopped
°3 tablespoons of butter
°1/4 cup flour (gluten free 1:1)
°2 cups half and half
°2 cups grated cheddar cheese or pepper jack cheese
+To garnish: green onions, reserved chopped bacon
*PREPARATION:
Add broth, tomatoes, potatoes, onions, carrots, celery, parsley, garlic powder, basil, salt and pepper to slow cooker. Cover with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours
About 30 minutes before serving, brown the ground beef. Drain the fat and add it to the slow cooker. Fry and chop the bacon and transfer the chopped bacon to the slow cooker. You can also cook the bacon in the oven anytime while the soup is cooking and save it for later.
Wipe the pan of any excess fat and add the butter. Melt the butter then stir in the flour until combined. Then add half and half. Continue whisking for about 2-3 minutes, until it thickens a little
Pour half and half into slow cooker and stir to combine with remaining soup. Add the cheese and stir again. Cover and let the cheese melt for a few minutes. Give it another good toss or two to incorporate the cheese just before serving.
Enjoy !
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