Bacon Potato Bowl

This creamy potato and bacon soup has been warming our home during cold seasons for generations. That perfect mix of soft potatoes, crispy bacon and gooey cheese creates something that'll make you feel cozy from the inside out.

I whipped up this soup during a freezing January weekend when we couldn't leave the house because of snow. Now my children ask for it almost every week when it's cold outside, and they love to help grate the cheese while I work on the rest.

Ingredients

• Chicken broth: Makes up the tasty foundation and adds depth to our soup
• Russet potatoes: Give that perfect chunky yet soft texture that partly melts for smoothness
• Canned tomatoes: Bring a tangy kick that cuts through the richness
• Yellow onion: Offers a mellow sweetness as the flavor base
• Grated carrots: Deliver natural sugar and pretty orange flecks
• Diced celery: Adds a light crunch and mild flavor
• Dried herbs: Parsley and basil among others that fill your kitchen with amazing smells
• Ground beef: Gives you that satisfying protein and meaty bits
• Bacon: Adds that smoky touch that makes everyone come back for seconds
• Butter and flour: Work together to make the mixture thick and smooth
• Half and half: Makes everything silky without being too rich
• Shredded cheese: Turns gooey throughout the soup giving you that awesome cheese pull

Step-by-Step Instructions

Prepare the Slow Cooker Base:

Mix your chicken broth, tomatoes, potatoes, onions, carrots, celery and all your dried herbs in the slow cooker. This combo builds the taste for the whole dish. Give everything a good stir to mix those seasonings all around.

Cook Low and Slow:

Put the lid on and let it cook on low for 6 to 8 hours or high for 3 to 4 hours. This long cooking lets veggies get super soft and flavors blend together. Your potatoes will start breaking down a bit, making the soup naturally thicker.

Brown the Meat:

About half an hour before you want to eat, cook your ground beef in a pan until it's not pink anymore. Break it into tiny chunks while cooking for better texture in your soup. Drain off the fat well before adding your cooked beef to the slow cooker.

Prepare the Bacon:

Cook your bacon till it's nice and crispy in a pan or bake it at 400°F for around 15 minutes. After it cools, chop it up and toss most into the soup, saving some for topping. The bacon gives that amazing smoky taste throughout.

Create the Creamy Element:

In a clean pan, melt some butter over medium heat. Add flour and whisk until it's all mixed with no lumps. Keep whisking for a minute to cook away that raw flour taste. Slowly pour in half and half while whisking for 2-3 minutes until it gets thick.

Combine and Finish:

Pour your thickened cream mix into the slow cooker and stir it through the soup. Add your shredded cheese and stir gently. Cover it up and let that cheese melt for a few minutes, then stir again to mix that cheese into the creamy broth.

Smoked bacon really makes this recipe special. I found this out by accident when I used plain bacon once and noticed something wasn't quite right. My grandma always told me good soup needs a smoky element to give it heart, and boy was she right about this one.

Make Ahead and Storage

This soup gets even tastier over time as flavors mingle together. You can cook it up to two days early and just warm it up when you're ready to eat. Keep it in a sealed container in your fridge for up to 4 days. When warming it up, do it slowly over medium-low heat and stir now and then so it doesn't burn. It'll get thicker in the fridge, so you might need to add a bit more broth when heating it up again.

Ingredient Substitutions

Want something lighter? Try turkey bacon and ground turkey instead of regular bacon and beef. You'll still get great flavor with fewer calories. If you don't eat meat, just skip it altogether and use veggie broth instead of chicken broth. For extra veggies, throw in some corn, peas, or chopped kale during the last 30 minutes of cooking. You can also swap half the russet potatoes for sweet potatoes to boost nutrition and add pretty color contrast.

Serving Suggestions

Ladle this filling soup into deep bowls and top with extra cheese, the saved crispy bacon bits, and some green onions. A spoonful of sour cream tastes amazing on it too. Make it a complete meal with a simple green salad with tangy dressing and some warm crusty bread for dunking. For fancy occasions, serve it in hollowed bread bowls for a presentation that'll wow your family and friends alike.

Frequently Asked Questions

→ Can this be prepared early?

Sure can! Store it in an airtight container in the fridge for up to three days. Gently reheat on the stovetop to keep that creamy consistency.

→ Is gluten-free flour okay to use?

Yes! Swap out regular flour with a 1:1 gluten-free option. It’ll still keep the soup nice and creamy without messing up the texture.

→ What cheese works if I don't have cheddar?

Pepper jack adds a bit of spice, while mozzarella keeps things mild. Use anything that melts smoothly.

→ Will turkey bacon work as a replacement?

Absolutely, turkey bacon’s a solid alternative. Cook it fully until crisp, then mix it in as you would regular bacon.

→ What’s a good garnish idea?

Green onion slices, extra bits of crunchy bacon, and a touch of shredded cheese add flavor and a nice look to the dish.