Wisconsin Bacon and Potato Cheese Soup

Wisconsin Bacon and Potato Cheese Soup brings together everything I love about Midwestern comfort food in one perfect bowl. This rich, creamy soup combines crispy bacon, tender potatoes, and melted cheese for the ultimate cold-weather meal.

I discovered this recipe during a particularly brutal Wisconsin winter when I was craving something that would warm me from the inside out. There’s something magical about how the bacon fat enhances the vegetables, while the potatoes create that perfect creamy base that makes this soup so satisfying. The combination of sharp cheddar cheese with smoky bacon creates layers of flavor that remind me why Wisconsin is famous for both cheese and hearty comfort food. This Wisconsin Bacon and Potato Cheese Soup has become my go-to recipe for family gatherings and cozy weeknight dinners.

Essential Ingredients for Perfect Flavor

I always recommend using fresh ingredients and quality cheese for the best results in this bacon potato cheese soup. The key to amazing flavor lies in cooking your bacon fresh and using real Wisconsin cheddar cheese.

• 4 tbsp unsalted butter
• 1/2 cup baby carrots, sliced
• 2 celery stalks, sliced
• 1/3 cup chopped onion
• 1/3 cup red bell pepper, diced
• 1/2 cup fresh sliced mushrooms
• 3 medium russet potatoes, peeled and diced small (about 3 cups)
• 4 1/2 cups chicken broth, divided
• 1/4 cup all-purpose flour
• 2 cups half and half cream
• 10 strips thick-cut bacon, cooked crispy and diced, divided
• 1 tsp dry mustard
• 1 tsp Frank’s hot sauce
• 1/2 tsp garlic salt
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups sharp cheddar cheese, freshly shredded

Step-by-Step Cooking Instructions

I recommend using a heavy-bottomed 6-8 quart pot or Dutch oven and having all ingredients prepped before starting, as this soup comes together quickly once you begin.

Step 1: In your large pot, melt butter over medium heat (about setting 5 on most stoves). Add carrots, celery, onion, red bell pepper, and mushrooms. Cook for 6-8 minutes, stirring every 2 minutes, until vegetables are tender and onions are translucent.

Step 2: Meanwhile, in a separate saucepan, cook diced potatoes in 1 1/2 cups chicken broth for 12-15 minutes until easily pierced with a fork. Drain the potatoes, reserving cooking liquid if desired.

Step 3: Add cooked potatoes to the vegetable mixture. Sprinkle 1/4 cup flour over everything and stir constantly for 2 minutes to create a proper roux that coats all vegetables. The mixture should look slightly thickened and paste-like.

Step 4: Gradually stir in remaining 3 cups chicken broth and half and half cream, whisking constantly to prevent lumps. Cook over medium heat, stirring every 2-3 minutes, until mixture begins to coat the back of a spoon (about 8-10 minutes).

Step 5: Reduce heat to medium-low. Add 3/4 of the cooked bacon bits, dry mustard, hot sauce, garlic salt, salt, and pepper. Simmer for 5 minutes to blend flavors, stirring occasionally.

Step 6: Remove pot completely from heat. Gradually stir in shredded cheese one handful at a time, stirring constantly in figure-8 motions until completely melted and smooth. The residual heat will melt the cheese perfectly without curdling.

Step 7: Taste and adjust seasonings as needed. Ladle into bowls and top each serving with remaining bacon bits before serving hot.

Perfect Pairings and Serving Ideas

This creamy soup pairs beautifully with crusty breads and fresh salads that balance the rich flavors perfectly.

Crusty Sourdough Bread: The tangy sourdough complements the rich cheese perfectly while providing texture contrast to this smooth Wisconsin Bacon and Potato Cheese Soup.

Simple Green Salad: Fresh mixed greens with light vinaigrette cut through the creamy richness and add nutritional balance to your meal.

Garlic Toast: Buttery garlic toast makes an excellent vehicle for sopping up every last drop of this delicious soup.

Cornbread: Sweet cornbread pairs wonderfully with the savory bacon and cheese flavors for a true comfort food experience.

Cheese and Bacon Soup Heaven

This Wisconsin-style bacon and potato cheese soup pairs beautifully with other indulgent potato soups for ultimate comfort food satisfaction. For herb lovers, try our aromatic Hearty Cheddar Garlic Herb Potato Soup, which offers similar cheese richness with fragrant herbs that complement the smoky bacon perfectly.

When hosting gatherings or planning comfort food nights, serve this alongside our classic Loaded Potato Soup and international Creamy Chorizo Potato Soup. These three recipes offer different cultural takes on loaded potato soups while maintaining that beloved combination of cheese, meat, and creamy potato goodness.

Smart Storage and Reheating Tips

This soup stores well in the refrigerator for up to 3 days in an airtight container, though the texture may thicken slightly as it cools.

For reheating, I recommend using low heat on the stovetop, stirring frequently and adding a splash of cream or milk if the soup has thickened too much. Never microwave at full power as this can cause the cheese to separate and become grainy.

Pro tip: This Wisconsin Bacon and Potato Cheese Soup actually tastes even better the next day as the flavors have more time to meld together. Just reheat gently over low heat and enjoy.

Common Questions About This Recipe

Your New Favorite Comfort Food

This Wisconsin Bacon and Potato Cheese Soup delivers everything you want in cold-weather comfort food – rich flavor, creamy texture, and satisfying warmth. The combination of smoky bacon and melted cheese creates a restaurant-quality soup you can easily make at home. Try this recipe tonight and discover why it’s become a family favorite in my kitchen!

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