Slow Cooker Smoked Gouda Bean with Bacon Soup

There was a guy that I seriously dated in college who had a particular liking for two different foods -- Parmesan cheese (that he would shake into his mouth directly from the green can), the other Campbell’s Condensed Bean with Bacon soup, that he would spoon directly out of the can into his mouth, in its condensed form. These are not the reasons that I didn’t ultimately end up with this guy, but they were contributing factors.

I thought about him the other day when I stumbled upon a recipe for bean with bacon soup, a soup that, for obvious reasons, I had never tasted in my life. I decided it was time to put the image of my friend eating it out of the can aside, and give it a try. I altered the recipe considerably, based upon what I had in the fridge, and I have to say I liked it a good bit. The heat, the smokiness, the bacon (of course, the bacon!), and the cannellini beans all melded together to form a wonderfully flavored soup.

Slow Cooker Smoked Gouda Bean with Bacon Soup

Adapted from Closet Cooking

1 pound bacon, cut into 1/2 inch slices

1 onion, diced

2 carrots, diced

2 stalks celery, diced

3 cloves garlic, chopped

6 cups ham broth*

2 14.5-oz. cans cannellini beans

¼ cup Melissa’s pickled jalapenos, sliced

1 ham bone (Optional, but wow, what a difference!)

Salt and pepper to taste

Cook the bacon, optionally implement steps 1-3, place half of the bacon, the onions, carrots, celery, garlic, broth and beans into the slow cooker and cook on low for 8-10 hours or high for 3-4 hours before implementing step 5. Optionally puree some or all of the beans, add the cheese sauce, jalapenos and remaining bacon before seasoning with salt and pepper to taste and serving!

For the cheese sauce:

2 tablespoons butter

2 tablespoons flour

½ cup whole milk

4 ounces cream cheese, room temperature

2 cups shredded smoked Gouda

Heat the butter in a small saucepan over medium heat until it starts to foam.

Sprinkle in the flour and cook, mixing, until it turns a light golden brown, about 1-2 minutes.

Add the milk and simmer until it thickens, about 2-3 minutes.

Add the cheese and cook until it melts into the sauce before pouring into the soup.

*I used this ham base.

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If you prefer your bean soup with ham rather than bacon, try this Slow Cooker Ham and Bean Soup.

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