Wisconsin Bacon and Potato Cheese Soup recipe

Wisconsin Bacon and Potato Cheese Soup is a hearty and comforting dish, perfect for chilly days. Rich in flavor and creamy in texture, this soup combines crispy bacon, tender potatoes, and melted cheese to create a truly satisfying meal. Originating from the dairy heartland of America, this soup celebrates Wisconsin’s love for cheese and bacon.

Ingredients

Essential Ingredients for the Soup:

• 6 slices of bacon, diced
• 4 large russet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Optional Ingredients for Extra Flavor:

• 1/2 cup sour cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper for a spicy kick
• Fresh parsley for garnish

Preparation

Prepping the Potatoes and Bacon:

1. Peel and cube the potatoes, set aside in cold water to prevent browning.
2. Dice the bacon into small pieces.

Chopping the Vegetables:

1. Dice the onion and mince the garlic.
2. Slice the green onions for garnish.

Cooking the Bacon

Achieving the Perfect Crispiness:

1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Using Bacon Drippings for Extra Flavor:

1. Use the bacon drippings to sauté the vegetables, enhancing the overall flavor of the soup.

Making the Soup Base

Sautéing Vegetables:

1. In the same pot with the bacon drippings, add the diced onion and garlic.
2. Sauté until the onion is translucent and fragrant.

Adding Potatoes and Broth:

1. Add the cubed potatoes to the pot and stir to combine with the onions and garlic.
2. Pour in the chicken broth and bring to a boil.
3. Reduce heat and simmer until the potatoes are tender, about 15 minutes.

Cheese Addition

Choosing the Right Cheese:

1. Use a combination of sharp cheddar and Monterey Jack for a balanced flavor.
2. Shred the cheese fresh for better melting and texture.

Melting the Cheese into the Soup:

1. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the flour to create a roux, cooking until it turns golden brown.
3. Gradually add the heavy cream, whisking constantly until smooth.
4. Slowly stir in the shredded cheese until fully melted and combined.

Final Touches

Seasoning the Soup:

1. Add the cheese mixture to the pot with the potatoes and broth.
2. Stir well to combine and season with salt and pepper to taste.

Adding Cream for Richness:

1. Stir in the heavy cream to add extra richness to the soup.
2. Adjust the seasoning as needed.

Serving Suggestions

Best Toppings for the Soup:

1. Top with crispy bacon pieces.
2. Garnish with sliced green onions and fresh parsley.
3. Add a dollop of sour cream for extra creaminess.

Pairing with Side Dishes:

1. Serve with crusty bread or garlic toast.
2. Pair with a fresh green salad.

Storage Tips

Storing Leftovers:

1. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat gently on the stove over medium heat, stirring occasionally until heated through.
2. Add a splash of cream or milk if the soup has thickened too much.

Variations

Different Cheeses to Use:

1. Try using smoked gouda or gruyere for a different flavor profile.
2. Add a bit of blue cheese for a tangy twist.

Adding Protein or Vegetables:

1. Incorporate cooked chicken or ham for added protein.
2. Add vegetables like corn or carrots for extra nutrition.

Tips for Success

Ensuring Creamy Texture:

1. Use heavy cream and a proper roux to ensure a smooth and creamy soup.
2. Blend a portion of the soup if you prefer a smoother texture.

Balancing Flavors:

1. Taste and adjust seasoning as needed.
2. Add a splash of Worcestershire sauce for depth of flavor.

FAQs

1. Can I Make This Soup in a Slow Cooker?
   • Yes, you can transfer the sautéed ingredients and broth to a slow cooker and cook on low for 4-6 hours. Add the cheese and cream at the end.
2. What Potatoes Work Best?
   • Russet potatoes are ideal due to their starchy texture, which helps thicken the soup.
3. Can I Use Pre-Cooked Bacon?
   • Yes, but cooking fresh bacon adds more flavor to the soup.
4. How Can I Make the Soup Thicker?
   • Use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and add it to the soup while simmering.
5. Can This Soup Be Frozen?
   • Yes, but note that the texture may change slightly. Reheat gently and add a splash of cream if needed.

Conclusion

Wisconsin Bacon and Potato Cheese Soup is a rich, comforting dish that’s perfect for any time of the year. With its creamy texture, savory bacon, and hearty potatoes, this soup is sure to become a family favorite. Try this recipe and enjoy a taste of Wisconsin’s culinary heritage in your own home.

Yield: 10

Wisconsin Bacon and Potato Cheese Soup recipe

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Wisconsin Bacon and Potato Cheese Soup is a rich, comforting dish that's perfect for any time of the year. With its creamy texture, savory bacon, and hearty potatoes, this soup is sure to become a family favorite. Try this recipe and enjoy a taste of Wisconsin's culinary heritage in your own home.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

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.