Wisconsin Bacon and Potato Cheese Soup Recipe
A delicious and hearty soup that is cheesy good and add in options are endless!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Keyword: cauliflower, Cheese Soup, Easy soup recipe, Soup
- 4 Tablespoons butter
- ½ cup baby carrots sliced
- 2 celery stalks sliced
- ⅓ cup chopped onion
- ⅓ cup red bell pepper diced
- ½ cup fresh sliced mushrooms
- 3 potatoes peeled and diced small
- 4½ cups chicken broth divided
- ¼ cup flour
- 2 cups half and half cream
- 10 strips of cooked bacon diced and divided
- 1 teaspoon dry mustard
- 1 teaspoon Frank's hot sauce
- ½ teaspoon garlic salt (could also use minced garlic)
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 2½ cups shredded cheddar cheese
In a large pan melt butter, and then add carrots, celery, onion, red bell pepper, and 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.
Top each serving with the remaining bacon bits.
If you want to add meat to this soup, we suggest:
- Chicken sausages
- Bacon (turkey or pork)
- Ground Beef
- Ground Turkey
- Shredded Chicken
- Grilled Chicken
Calories: 291kcal | Carbohydrates: 18g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1108mg | Potassium: 503mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1640IU | Vitamin C: 28mg | Calcium: 275mg | Iron: 1mg