Melt 4 tablespoons of butter over medium heat in a large pot. Add ¾ cup diced baby carrots, 2 chopped celery stalks, 1 diced onion, 1 chopped red bell pepper, and 1 cup of sliced fresh mushrooms. Cook everything until it’s softened and fragrant. Taking your time on this step helps to build a robust flavor base.

While the vegetables are cooking, boil 4 medium diced potatoes in a separate saucepan with 4 cups of chicken broth. This step infuses the potatoes with extra flavor as they cook. Once the potatoes are tender, drain and set them aside.

Stir the cooked potatoes into the pot with the vegetables. Sprinkle 3 tablespoons all-purpose flour evenly, stirring to coat and thicken the mixture. Begin pouring in 2 cups of half and half cream and stir constantly. The soup will start to thicken beautifully as it heats.

Lower the heat and mix in 8 strips of cooked, crumbled bacon, ½ teaspoon dry mustard, 1 teaspoon Frank’s hot sauce, and ½ teaspoon garlic salt. Gradually add 2½ cups shredded cheddar cheese, stirring well after each addition to ensure it melts smoothly. Avoid boiling after the cheese is added to keep the soup creamy.

Ladle the soup into bowls, and top with crispy bacon bits, sliced green onions, or shredded cheese for extra flair. Serve it with crusty bread or garlic toast for dipping, and enjoy this comforting masterpiece.