Wisconsin Bacon and Potato Cheese Soup Recipe
Introduction
Wisconsin Bacon and Potato Cheese Soup is a comforting, creamy dish packed with hearty vegetables, tender potatoes, and sharp cheddar cheese. This rich soup combines smoky bacon and subtle spices for a flavorful meal perfect for chilly days.
Ingredients
- 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 (or minced garlic)
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 2½ cups shredded cheddar cheese
Instructions
- Step 1: In a large pan, melt butter over medium heat. Add baby carrots, celery, onion, red bell pepper, and mushrooms. Cook until the vegetables are tender.
- Step 2: In a separate pan, cook the diced potatoes in 1½ cups of chicken broth until tender. Drain off any excess liquid.
- Step 3: Add the cooked potatoes to the vegetable mixture. Stir in the flour, coating all the vegetables evenly.
- Step 4: Gradually stir in 3 cups of chicken broth and the half and half. Cook over medium heat, stirring occasionally, until the soup thickens slightly. Reduce the heat to low, then add ¾ cup of the diced bacon, dry mustard, hot sauce, garlic salt, salt, and pepper.
- Step 5: Slowly stir in the shredded cheddar cheese until melted. To prevent curdling, do not allow the soup to boil after adding the cheese.
- Step 6: Serve the soup hot, topping each bowl with the remaining bacon pieces for extra flavor and crunch.
Tips & Variations
- Use smoked paprika for a deeper smoky flavor if you like. You can substitute half and half with whole milk for a lighter version.
- Try adding chopped green onions or fresh chives for a fresh finish.
- For a spicier kick, increase the amount of hot sauce or add a pinch of cayenne pepper.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling. If the soup thickens too much after cooling, stir in a splash of chicken broth or half and half to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, while cheddar cheese is traditional for this soup, you can experiment with other cheeses like Colby Jack or Gruyere for a different flavor profile. Just be sure they melt well.
Is it possible to make this soup vegetarian?
To make a vegetarian version, replace the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative. The soup will still be flavorful and creamy.
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Wisconsin Bacon and Potato Cheese Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Wisconsin Bacon and Potato Cheese Soup is a creamy and comforting dish packed with tender vegetables, diced potatoes, crispy bacon, and melted cheddar cheese. Perfect for chilly days, this rich soup combines savory flavors and creamy textures to create a hearty meal that’s easy to prepare on the stovetop.
Ingredients
Vegetables
- 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
Liquids and Dairy
- 4½ cups chicken broth, divided
- 2 cups half and half cream
- 4 tablespoons butter
Other Ingredients
- ¼ cup flour
- 10 strips cooked bacon, diced and divided
- 1 teaspoon dry mustard
- 1 teaspoon Frank’s hot sauce
- ½ teaspoon garlic salt (or minced garlic)
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 2½ cups shredded cheddar cheese
Instructions
- Sauté the Vegetables: In a large pan, melt the butter over medium heat. Add the sliced baby carrots, celery, chopped onion, diced red bell pepper, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are tender and fragrant.
- Cook the Potatoes: In a separate pan, cook the diced potatoes in 1½ cups of chicken broth over medium heat until the potatoes are tender. Once cooked, drain any excess liquid.
- Combine and Thicken: Add the cooked potatoes to the sautéed vegetable mixture. Stir in the ¼ cup of flour and coat all the vegetables evenly with the flour, which will help thicken the soup.
- Add Liquids and Flavorings: Slowly stir in the remaining 3 cups of chicken broth and the half and half cream. Continue cooking over medium heat, stirring frequently, until the soup begins to thicken slightly. Then, reduce the heat to low and add ¾ cup of the diced bacon, dry mustard, Frank’s hot sauce, garlic salt, salt, and pepper. Stir well to combine.
- Melt in the Cheese: Gradually add the shredded cheddar cheese to the soup, stirring constantly until the cheese has fully melted and the soup is creamy. Be sure not to allow the soup to boil after adding the cheese to avoid curdling.
- Serve and Garnish: Ladle the soup into bowls and top each serving with the remaining bacon bits for added texture and flavor. Serve hot for a delicious and hearty meal.
Notes
- To prevent the soup from curdling, avoid boiling the soup once cheese has been added.
- You can substitute the half and half with whole milk or heavy cream for a different richness level.
- For a spicier kick, increase the amount of Frank’s hot sauce according to your taste preferences.
- Bacon can be cooked ahead of time and stored in the refrigerator for convenience.
- If you prefer a thicker soup, add an additional tablespoon of flour when coating the vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: bacon cheese soup, potato cheese soup, Wisconsin soup recipe, creamy potato soup, cheddar cheese soup, bacon potato soup, stovetop soup
