Wisconsin Bacon and Potato Cheese Soup

• Meat

  • 1 cup Bacon, cooked and crumbled
  • 1 tsp Frank's hot sauce

• Produce

  • 1/2 cup Baby carrots
  • 1/3 cup Celery
  • 1/2 cup Mushrooms
  • 1/3 cup Onion
  • 3 Potatoes, medium

• Canned Goods

  • 4 1/2 cups Chicken broth

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Garlic salt
  • 1/4 tsp Pepper
  • 1/3 cup Red pepper
  • 1 1/2 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 2 1/2 cups Cheddar cheese, sharp
  • 2 cups Half and half

Found on sixsistersstuff.com

Description

Ingredients

• 4 tablespoons butter
• 1/2 cup sliced baby carrots
• 1/3 cup sliced celery
• 1/3 cup chopped onion
• 1/3 cup red pepper, diced
• 1/2 cup mushrooms, diced
• 3 medium potatoes, peeled and diced small
• 4 1/2 cups chicken broth, divided
• 1/4 cup flour
• 2 cups half and half
• 1 cup bacon cooked and crumbled, divided
• 1 teaspoon dry mustard
• 1 teaspoon Franks Hot Sauce
• 1/2 teaspoon garlic salt (could also use minced garlic)
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 1/2 cups sharp cheddar cheese, shredded

Directions

• In a large pan melt butter, and then add carrots, celery, onion, red pepper, mushrooms. Cook over medium heat until tender.
• In another pan cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.
• Add the cooked potatoes to the cooked vegetable mixture. Stir in the 1/4 cup flour and coat all veggies.
• Then stir in 3 cups chicken broth, half and half. Cook over medium heat stirring until slightly thickened. Reduce heat and add in 3/4 cup of bacon bits, dry mustard, hot sauce, garlic salt, and salt & pepper.
• Then gradually stir in cheese stirring until melted. To avoid curdling, dont let the soup boil after the cheese has been added.
• Top each serving with the remaining bacon bits.