Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 8 Servings
This recipe was made easy with the use of a slow cooker! Cooked to perfection for hours, you probably have a concrete idea as to how this soup would taste! You are so in for a treat!
Ingredients:
2 c shredded pepper-jack cheese or shredded cheddar cheese
1/2 tsp salt
1/4 c all-purpose flour
1-pound lean ground beef
3 c chicken broth
1 c shredded carrots
1 small white or yellow onion, chopped
2 c milk I use 2%
8 slices of cooked bacon, chopped
1 tsp dried parsley
1 tsp dried basil
4 small russet potatoes, peeled and diced
1/2 tsp black pepper
Green onion, chopped (for garnish)
3 tbsp butter
Directions:
In a large crock pot, add dried basil, carrots, onions, parsley, potatoes, and chicken broth. Stir just until combined.
Cover and seal the pot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting until the potatoes are fork-tender.
Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat. Move the browned beef into the crockpot with the rest of the ingredients together with the crumbled bacon. Give it a good stir to combine.
In the same skillet, add butter and allow it to melt over medium heat. Add flour, then whisk and cook for a minute. Stir in salt, milk, and pepper. Transfer everything into the crockpot together with the shredded cheese. Stir to combine.
Cover and seal the pot once more, then cook for another 20 minutes or until the cheese has melted completely.
Serve and enjoy!
Notes:
Leftovers should be kept in the fridge. Reheat before serving again.
Ingredients
- 2 c shredded pepper-jack cheese or shredded cheddar cheese
- 1/2 tsp salt
- 1/4 c all-purpose flour
- 1-pound lean ground beef
- 3 c chicken broth
- 1 c shredded carrots
- 1 small white or yellow onion, chopped
- 2 c milk I use 2%
- 8 slices of cooked bacon, chopped
- 1 tsp dried parsley
- 1 tsp dried basil
- 4 small russet potatoes, peeled and diced
- 1/2 tsp black pepper
- Green onion, chopped (for garnish)
- 3 tbsp butter
Instructions
In a large crock pot, add dried basil, carrots, onions, parsley, potatoes, and chicken broth. Stir just until combined.
Cover and seal the pot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting until the potatoes are fork-tender.
Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat. Move the browned beef into the crockpot with the rest of the ingredients together with the crumbled bacon. Give it a good stir to combine.
In the same skillet, add butter and allow it to melt over medium heat. Add flour, then whisk and cook for a minute. Stir in salt, milk, and pepper. Transfer everything into the crockpot together with the shredded cheese. Stir to combine.
Cover and seal the pot once more, then cook for another 20 minutes or until the cheese has melted completely.
Serve and enjoy!
Notes
Leftovers should be kept in the fridge. Reheat before serving again.
