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Cold winter days call for warm hearty soups!
My husband only considers soup a main dish when it is loaded and this one fits the bill perfectly. All the goodness of a bacon cheeseburger in a delicious chowder – soup will never be the same.
In a large stockpot, cook beef, onion, and red pepper over medium heat until beef is no longer pink (about 6-8 minutes). Drain fat, then add garlic and cook for 1 more minute. Stir in flour until blended.
Stir in milk, then add in potatoes, water, and bouillon granules; bring to a boil.
Reduce heat, cover, and let simmer for 15-20 minutes or until potatoes are tender.
Add cheese and stir until melted.
Scoop into bowls and top each bowl with crumbled bacon.