Wisconsin Bacon and Potato Cheese Soup

 Ingredients

• 4 Tablespoons butter
• 1/2 cup baby carrots (sliced)
• 2 stalks celery (sliced)
• 1/3 cup chopped onion
• 1/3 cup red bell pepper (diced)
• 1/2 cup fresh sliced mushrooms
• 3 potatoes (peeled and diced small)
• 4 1/2 cups chicken broth (divided)
• 1/4 cup flour
• 2 cups half and half
• 10 strips cooked bacon (diced and 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 shredded sharp cheddar cheese

Instructions

1. In a large pan melt butter, and then add carrots, celery, onion, red bell pepper, and mushrooms. Cook over medium heat until tender.
2. In another pan cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.
3. Add the cooked potatoes to the cooked vegetable mixture. Stir in the 1/4 cup flour and coat all veggies.
4. 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.
5. Then gradually stir in cheese stirring until melted. To avoid curdling, don't let the soup boil after the cheese has been added.
6. Top each serving with the remaining bacon bits.