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My family has turned to this thick potato and bacon soup for warmth during cold months for ages. When you mix smooth potatoes with tasty bacon and gooey cheese, you get a bowl that feels like a hug and hits the spot every time.
I threw this soup together during a freezing January weekend when we couldn't leave the house because of snow. These days my children ask for it almost every week when it's cold outside, and they love to help with the cheese while I work on the other stuff.
What You'll Need
- Chicken broth: Makes up the tasty foundation and adds depth
- Russet potatoes: Give that perfect mushy texture that partly breaks down for smoothness
- Canned tomatoes: Bring some tang and zip to cut through the richness
- Yellow onion: Offers a mellow aromatic start
- Grated carrots: Supply some natural sweetness and pretty orange flecks
- Diced celery: Adds a light flavor and nice bit of crunch
- Dried herbs: Like parsley and basil, that fill the soup with amazing smell
- Ground beef: Gives you filling protein and good texture
- Bacon: Delivers that smoky kick that makes this soup stand out
- Butter and flour: Mix together to thicken everything up nicely
- Half and half: Makes everything silky without going overboard
- Shredded cheese: Turns all stringy and awesome with each bite
How To Make It
- Get Your Slow Cooker Ready:
- Mix your chicken broth, tomatoes, potatoes, onions, carrots, celery, and all your dried spices in the slow cooker. This mix builds the base flavor for the whole soup. Give it all a good stir so the spices spread out evenly.
- Let It Simmer:
- Put the lid on and let it cook on low for 6 to 8 hours or high for 3 to 4 hours. This long, slow cooking lets the veggies get nice and soft while the flavors come together. The potatoes will start breaking down a bit, making the soup naturally thicker.
- Cook The Beef:
- Around 30 minutes before you want to eat, cook the ground beef in a pan until you don't see any pink. Break it into tiny bits as it cooks for the best feel in your soup. Drain off the fat well before you add the beef to your slow cooker.
- Fix The Bacon:
- Get your bacon crispy either in a pan or in the oven at 400°F for about 15 minutes. After it cools, chop it up and add most to the slow cooker, but save some for topping. The bacon gives that amazing smoky taste throughout.
- Make It Creamy:
- In a clean pan, melt your butter over medium heat. Stir in flour until it's all mixed with no clumps. Keep stirring for about a minute to cook away that raw flour taste. Slowly pour in the half and half, stirring the whole time for 2-3 minutes until it gets thick.
- Put It All Together:
- Pour your thick cream mixture into the slow cooker and stir it in. Add your shredded cheese and stir gently. Cover it up and let the cheese melt for a few minutes, then stir again to mix the cheese into the creamy soup.
The smoked bacon really makes this soup special. I found this out by accident when I once used plain bacon and noticed something was missing. My grandma always told me good soup needs something smoky to give it heart, and she was totally right about this one.
Prepare Ahead And Keep
This soup actually gets better after a day as all the flavors mix more. You can make it up to two days before and just warm it up when you want to eat. Keep it in a sealed container in your fridge for up to 4 days. When you warm it up, do it slowly over medium-low heat, stirring now and then so it doesn't burn. It'll get thicker in the fridge, so you might need to add some broth when heating it again.
Swap These Ingredients
For something lighter, try turkey bacon and ground turkey instead of regular bacon and beef. The soup will still taste great but won't be as heavy. If you don't eat meat, skip it altogether and use vegetable broth instead of chicken broth. For more veggies, throw in some corn, peas, or chopped kale during the last 30 minutes. You can also use sweet potatoes for half the regular potatoes to get more nutrients and nice color.
What To Serve With It
Fill deep bowls with this hearty soup and top with extra cheese, the saved crispy bacon bits, and some green onions. A spoonful of sour cream tastes awesome too. Make it a meal with a simple green salad with vinaigrette and some warm crusty bread for soaking up every drop. For fancy times, serve the soup in hollowed bread bowls for a wow factor that everyone loves.
Frequently Asked Questions
- → How far in advance can I prepare this chowder?
This chowder keeps well in the fridge for up to three days. Warm it on the stove over low heat to keep the texture silky.
- → Can I swap out all-purpose flour for gluten-free flour?
Definitely! Use a 1:1 gluten-free flour substitute. The texture will stay rich and smooth.
- → What cheese works instead of cheddar?
Spice it up with pepper jack or go for mozzarella if you want a milder taste. Most melting cheeses fit perfectly.
- → Can turkey bacon replace regular bacon?
Sure! Turkey bacon is a lighter option. Just cook it until it’s crispy before tossing it in.
- → What toppings make this chowder shine?
Add green onion slices, crispy bacon crumbs, and a bit of shredded cheese for a tasty and visually appealing finish.