Wisconsin Bacon and Potato Cheese Soup Recipe: Hearty & Comforting Dish

I can’t even describe how comforting this Wisconsin bacon and potato cheese soup felt the first time I made it. The smell of bacon sizzling and mixing with creamy, cheesy goodness filled my whole kitchen.

Every spoonful gave me that perfect bite of soft potatoes, smoky bacon, and melty cheddar.

For me, it’s not just a soup—it’s a bowl of warmth that makes cold days feel cozy. Honestly, I keep coming back to it whenever I want something hearty yet easy to put together.

Ingredients You’ll Need for Perfect Soup

Here’s what I used to make this soup rich and flavorful. Fresh ingredients always give the best results, so avoid shortcuts like frozen veggies or pre-shredded cheese.

4 tablespoons butter – adds richness; you can also use a touch of bacon grease for extra flavor.
¾ cup baby carrots, diced – they bring a hint of sweetness and lovely color.
2 celery stalks, chopped – for crunch and an earthy balance.
1 medium onion, diced – the base flavor that ties everything together.
1 red bell pepper, chopped – gives a pop of color and mild sweetness.
1 cup fresh mushrooms, sliced – adds that deep umami that pairs well with cheese.
4 medium potatoes, diced – Yukon gold or russet work best for creaminess.
4 cups chicken broth – use low-sodium so you can control the seasoning better.
3 tablespoons all-purpose flour – thickens the soup into a creamy texture.
2 cups half and half cream – makes it silky and smooth; don’t use fat-free.
8 strips bacon, cooked and crumbled – smoky, crispy, and the star of this soup.
½ teaspoon dry mustard – enhances the cheddar flavor beautifully.
1 teaspoon Frank’s hot sauce – gives a gentle heat without overpowering.
½ teaspoon garlic salt – rounds out the flavor.
Salt and pepper to taste – adjust to your preference.
2 ½ cups sharp cheddar cheese, shredded – always grate fresh; pre-shredded won’t melt as well.

Note: This recipe makes about 6 hearty servings.

Variations – Make It Your Own

The best part is how easy it is to tweak this soup. Here are some fun ideas I’ve tried:

Swap the protein: Shredded chicken or turkey sausage also work great.
Go dairy-free: Use oat cream, vegan cheese, and olive oil instead of butter.
More veggies: Add corn, spinach, or kale for color and nutrition.
Bacon swap: Try turkey bacon or even skip it if you want it lighter.
Spice it up: A pinch of cayenne or extra hot sauce adds a fiery kick.

Cooking Time

This soup doesn’t take long at all. Here’s the breakdown:

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Equipment You Need

Having the right tools makes cooking so much easier:

Large pot – for sautéing veggies and simmering the soup.
Saucepan – to boil the potatoes for extra flavor.
Wooden spoon – perfect for stirring without scratching your pot.
Cutting board and knife – to prep your veggies quickly and safely.

How to Make Wisconsin Bacon and Potato Cheese Soup?

This recipe is simple, and every step builds delicious flavor.

Sauté the Vegetables

I started by melting the butter in a large pot over medium heat. Then I tossed in the carrots, celery, onion, bell pepper, and mushrooms. Cooking them slowly lets the flavors deepen and makes the soup taste like it simmered for hours.

Cook the Potatoes

While the veggies softened, I boiled the diced potatoes in chicken broth in a separate saucepan. Doing this makes the potatoes absorb flavor right away, and they turn wonderfully tender. Once ready, I set them aside for the next step.

Combine and Thicken

I added the cooked potatoes into the veggie pot and sprinkled in the flour. Stirring it in evenly prevents clumps, and once I poured in the half and half cream, the soup started turning creamy and thick. It was already smelling amazing by this point!

Add the Bold Flavors

Next, I stirred in the bacon, dry mustard, hot sauce, and garlic salt. Finally, I added the shredded cheddar in small handfuls, stirring until smooth and gooey. The key here is not to boil once the cheese goes in—this keeps it creamy instead of grainy.

Garnish and Serve

I ladled the soup into bowls and topped it with extra bacon bits, fresh green onions, and a sprinkle of cheddar. A side of crusty bread or garlic toast made it the perfect meal.

Additional Tips for Making This Recipe Better

When I’ve made this soup, a few tricks always made it taste even better:

Always shred cheese fresh—it melts much smoother than pre-packaged.
Save a spoonful of bacon grease to sauté the veggies instead of butter.
Add the flour gradually while stirring well so it doesn’t clump.
Taste and adjust the spice level—you can make it mild or bold.
Let the soup rest for 5 minutes before serving; it thickens beautifully.

How to Serve Wisconsin Bacon and Potato Cheese Soup?

I like serving this soup in a crusty bread bowl for a cozy, rustic feel. It also looks great garnished with crispy bacon, parsley, or green onions on top. Pairing it with warm rolls, garlic bread, or even a fresh salad makes it feel like a complete, comforting meal.

Nutritional Information

Here’s the nutritional breakdown per serving (approximate):

Calories: 291
Protein: 11 g
Carbohydrates: 18 g
Fat: 20 g

Make Ahead and Storage

Refrigeration: Once cooled, I store it in an airtight container for up to 5 days. Reheating gently on the stove keeps the texture smooth.
Freezing: I portion it out into freezer-safe containers and freeze for up to 3 months. Thaw overnight and reheat on low heat to avoid curdling.

Why You’ll Love This Recipe?

There are so many reasons why I keep coming back to this soup, and you might too:

Quick but hearty – ready in under an hour, but tastes like it simmered all day.
Comfort in a bowl – cheesy, creamy, smoky, and filling.
Super customizable – easy to make lighter, spicier, or veggie-packed.
Great year-round – warming in winter, yet still perfect for casual dinners.
Crowd-pleaser – friends and family always ask for seconds.

Ash Tyrrell