Panera Bread’s soup recipe is good, but it is not quite the cheddar cheesy, loaded with bacon soup I remember. It definitely has potato, but it is missing the little bacon and sour cream kick (not to mention the cheesiness!). Well, after a long search for the best potato bacon cheesy soup out there, I discovered this recipe. I have made this multiple times and every time it is more perfect than the last.
You are going to love how simple this is to throw together and make into a wonderful comforting dinner any night of the week! Check out what our friends over at Six Sister’s Stuff had to say about this:
“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!”
ohh Yes, the potato chunks make all the difference, so don’t skimp on that!
Ingredients
4 tablespoons Land O’ Lakes 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 Swanson chicken broth, divided
1/4 cup Gold Medal flour
2 cups Land O’ Lakes 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 Kraft sharp cheddar cheese, shredded
Instructions
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.
Top each serving with the remaining bacon bits.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add a dollop of sour cream, shredded cheese AND the bacon bits for best flavor!
Thanks again to Six Sister’s Stuff for this amazing recipe.