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Wisconsin Bacon and Potato Cheese Soup

Wisconsin bacon and potato cheese soup in white bowl with bacon garnish
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Rich and creamy comfort soup combining crispy bacon, tender potatoes, and melted cheese. Perfect for chilly days and family dinners.

Ingredients

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  • 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 potatoes, peeled and diced small
  • 4 1/2 cups chicken broth, divided
  • 1/4 cup all-purpose flour
  • 2 cups half and half cream
  • 10 strips of cooked bacon, diced and 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 shredded cheddar cheese

Instructions

  1. In a large 6-8 quart pot, melt butter over medium heat. 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.
  2. In separate saucepan, cook diced potatoes in 1 1/2 cups chicken broth for 12-15 minutes until easily pierced with a fork. Drain potatoes.
  3. Add cooked potatoes to vegetable mixture. Sprinkle flour over everything and stir constantly for 2 minutes to create roux that coats all vegetables.
  4. Gradually stir in remaining 3 cups chicken broth and half and half cream, whisking constantly. Cook over medium heat, stirring every 2-3 minutes, until mixture coats the back of a spoon (8-10 minutes).
  5. Reduce heat to medium-low. Add 3/4 of bacon bits, dry mustard, hot sauce, garlic salt, salt, and pepper. Simmer 5 minutes, stirring occasionally.
  6. Remove pot completely from heat. Gradually stir in shredded cheese one handful at a time, stirring constantly until completely melted. Do not return to heat.
  7. Taste and adjust seasonings. Ladle into bowls and top each serving with remaining bacon bits.

Notes

  • Use russet potatoes for best starchy texture that helps thicken soup naturally.
  • Never let soup boil after adding cheese to prevent curdling. Keep heat low and stir constantly.
  • Freshly shredded cheese melts better than pre-shredded. Cook bacon fresh for maximum flavor.

Nutrition

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