Bacon Potato Bowl (Version imprimable)
A rich mix of potatoes, crispy bacon, cheddar cheese, and tender vegetables in a creamy base.
# Composition:
01 -
2.5 cups half-and-half
02 -
3 tablespoons butter
03 -
1 package (12 ounces) shredded cooked bacon
04 -
1 lb ground meat
05 -
1/2 teaspoon freshly ground pepper
06 -
1 teaspoon salt
07 -
1 teaspoon dried basil
08 -
1/2 tablespoon garlic powder
09 -
1 tablespoon dried parsley
10 -
1 cup celery, diced
11 -
1 cup shredded carrot
12 -
1 yellow onion, chopped small
13 -
1 can (14 ounces) diced tomatoes
14 -
4 russet potatoes, peeled and chopped into cubes (3-4 cups)
15 -
3.5 cups chicken broth
16 -
Green onions, for topping
17 -
Reserved bacon, for topping
18 -
2 cups shredded cheddar or pepper jack cheese
19 -
1/4 cup gluten-free 1:1 flour
# Étapes de réalisation:
01 -
Toss chicken broth, diced potatoes, tomatoes, onion, shredded carrots, diced celery, parsley, garlic powder, basil, salt, and pepper into your slow cooker. Put the lid on and set it to low for 6-8 hours, or crank it to high for 3-4 hours.
02 -
About 30 minutes before you're ready to eat, cook the ground meat in a pan until browned. Remove any extra grease and add it to the slow cooker. Meanwhile, cook the bacon until crispy and chop it into pieces before stirring it into the pot.
03 -
Clean off any grease from the skillet. Melt butter over medium heat, then stir in the gluten-free flour. Gradually pour in the half-and-half, whisking to keep it smooth. Let it simmer for a couple of minutes until it thickens slightly.
04 -
Pour the thickened mixture from the skillet into the slow cooker and mix it into the soup. Stir in the shredded cheese until it melts and blends into the soup. Cover for a few more minutes to let the flavors soak in. Give it a final stir before serving.
05 -
Dish out the warm soup and sprinkle some bacon pieces and chopped green onions on top before enjoying.