Wisconsin Bacon and Potato Cheese Soup Recipe (2024)

This Wisconsin and Bacon Potato Cheese Soup is the perfect fast meal on a cold day. It is so simple to throw together and tastes absolutely amazing. You will love this soup recipe.

If you have been in search of the best potato soup recipe, this Wisconsin Bacon and Potato Soup recipe is such a delicious recipe and made completely from scratch.

You won’t even need to use an immersion blender or food processor to make this delicious soup, making this a super simple recipe with simple ingredients that pair well with tasty crusty bread.

So, when you are looking for a great recipe filled with delicious chunks of potato and cheese, this will be one of the best soups to make and enjoy with the whole family.

For more great soups like this baked potato soup recipe, give these easy soup recipes a try!

• Instant Pot Creamy Chicken Soup Recipe
• Disneyland’s Loaded Potato Soup Recipe
• Slow Cooker Chicken Noodle Soup Recipe
• Instant Pot Chicken Noodle Soup Recipe (Dump and Go)

Ingredients used to make Wisconsin Bacon and Potato Soup:

• Butter
• Baby carrots sliced
• Celery stalks sliced
• Chopped onion
• Red bell pepper diced
• Fresh sliced mushrooms
• Potatoes peeled and diced small (russet potatoes or red potatoes)
• Chicken broth divided
• Flour
• Half and half cream (heavy cream or whole milk can work in a pinch)
• Strips of cooked bacon diced and divided
• Dry mustard
• Frank’s hot sauce (more or less depending on how much spice you like)
• Garlic salt (could also use minced garlic)
• Salt
• Black pepper
• Shredded cheddar cheese (sharp cheddar cheese is our favorite)

How to make Wisconsin Bacon and Potato Soup:

1. In a large pan or soup pot melt butter, and then add carrots, celery, diced onion, red bell pepper, and mushrooms. Cook over medium heat until tender.
2. In another large saucepan orDutch ovencook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.
3. Add the cooked potatoes to the cooked vegetable mixture. Combine flour by stir in the 1/4 cup flour and coat all veggies.
4. Then stir in 3 cups chicken broth, half and half. Cook over medium heat stirring until slightly thickened. Reduce heat and add in 3/4 cup of bacon bits, dry mustard, hot sauce, garlic salt, and salt & pepper.
5. Then gradually stir in cheese stirring until melted. To avoid curdling, don’t let the soup boil after the cheese has been added to have the best creamy potato cheese soup.
6. Top each serving of the thick soup with the remaining bacon bits and or green onions.

How to add protein to this beer cheese soup:

If you want to add meat to this soup, we suggest:

• Chicken sausages
• Bacon (turkey or pork)
• Ground Beef
• Ground Turkey
• Shredded Chicken
• Grilled Chicken
• Steak
• Ham

How to store this potato cheese soup recipe:

If you have any of the cheesy potato soup recipe left over, place the room-temperature soup in an airtight container and store it in the fridge for next time. This recipe will keep for up to 5 days in the fridge or 3 months in the freezer.

What to serve with this Wisconsin cheese soup:

• Italian Fresh Green Salad Recipe
• 30 Minute Homemade Rolls Recipe
• Easy Homemade Rolls Recipe
• Easy Homemade French Bread Recipe
• Homemade Bread Bowls Recipe

The best soup recipes to make for an easy weeknight dinner:

• Creamy Chicken and Wild Rice Soup Recipe
• Cheesy Ham and Potato Soup Recipe
• Seven Can Chicken Tortilla Soup Recipe
• Instant Pot Chicken Noodle Soup Recipe
• Sweet Potato Soup

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Serves: 10

Wisconsin Bacon and Potato Cheese Soup Recipe

5 from 1 vote

A delicious and hearty soup that is cheesy good and add in options are endless!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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PrintPin

Ingredients

• 4 Tablespoons butter
• 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
• 4½ cups chicken broth divided
• ¼ cup flour
• 2 cups half and half cream
• 10 strips of cooked bacon diced and divided
• 1 teaspoon dry mustard
• 1 teaspoon Frank's hot sauce
• ½ teaspoon garlic salt (could also use minced garlic)
• 1½ teaspoons salt
• ¼ teaspoon pepper
• 2½ cups shredded cheddar cheese

Instructions

• In a large pan melt butter, and then add carrots, celery, onion, red bell pepper, and mushrooms. Cook over medium heat until tender.

• In another pan cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.

• Add the cooked potatoes to the cooked vegetable mixture. Stir in the 1/4 cup flour and coat all veggies.

• Then stir in 3 cups chicken broth, half and half. Cook over medium heat stirring until slightly thickened. Reduce heat and add in 3/4 cup of bacon bits, dry mustard, hot sauce, garlic salt, and salt & pepper.

• Then gradually stir in cheese stirring until melted. To avoid curdling, don't let the soup boil after the cheese has been added.

• Top each serving with the remaining bacon bits.

Notes

If you want to add meat to this soup, we suggest:

• Chicken sausages
• Bacon (turkey or pork)
• Ground Beef
• Ground Turkey
• Shredded Chicken
• Grilled Chicken
• Steak
• Ham

Nutrition

Calories: 291 kcal · Carbohydrates: 18 g · Protein: 11 g · Fat: 20 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 60 mg · Sodium: 1108 mg · Potassium: 503 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 1640 IU · Vitamin C: 28 mg · Calcium: 275 mg · Iron: 1 mg

Equipment

• large pot

• large pan

• Wooden Spoon

Recipe Details

Course: Soup

Cuisine: American

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