Soup weather is here! We love Wisconsin cheese soup and it is prepared in so many different ways when we go out to lunch. The options are endless in what you can throw into this soup to make it a little heartier. The great cheese soup base is what makes this soup amazing! You can never have enough bacon in Wisconsin cheese soup. With this recipe we threw in some finely diced potatoes to fill ours husband’s tummies!
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
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, don't let the soup boil after the cheese has been added.