Ingredients
- 6 tablespoons unsalted butter
- 1 onion, diced
- 3 to 4 carrots, chopped
- 4 celery ribs, chopped
- 5 medium red potatoes, peeled and diced (I didn't peel and used less)
- 2 tablespoons minced garlic
- 3/4 cup flour
- 5 cup chicken stock
- 1 (14.5 ounce) can fire-roasted tomatoes (undrained)
- Salt (I used 1 tsp)
- Ground black pepper (1/2 teaspoon)
- Garlic powder (1/2 tsp)
- Onion powder (1/2 tsp)
- Red pepper flakes
- 3/4 cup milk
- 1 cup heavy whipping cream
- 3/4 cup shredded cheddar cheese
- 2 cup chopped cooked chicken breast
- 1/2 to 1 cup barbecue sauce
- 4 slices bacon, cooked and chopped
How to Make
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Step 1: In large pot, melt butter. Saute veggies about 8 minutes. Add flour and stir until well mixed; cook, stirring, about 30 seconds. Add chicken stock, roasted tomatoes and seasonings.
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Step 2: Bring to a boil and simmer a couple of minutes. Add milk and heavy cream. Return to a simmer and cook until veggies are tender, about 12 to 15 minutes.
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Step 3: Stir in cheese until it melts. Add chicken, bbq sauce and bacon. Stir to combine, simmer until warmed through and serve. (Alternatively, sprinkle bacon pieces on top of each serving of soup - I would suggest this).
We hope you enjoy this recipe!
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