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Wisconsin Bacon and Potato Cheese Soup Recipe
Ash Tyrrell

Wisconsin Bacon and Potato Cheese Soup Recipe

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.

Notes

  • 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.