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
Scale
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
