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.
Recipe Ingredient Notes
To make our Wisconsin bacon and potato cheese soup recipe, you need the following ingredients:
- 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)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:


How to Make Wisconsin Bacon and Potato Soup
- 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.
- In another large saucepan or Dutch oven cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.
- Add the cooked potatoes to the cooked vegetable mixture. Combine flour by 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 to have the best creamy potato cheese soup.
- Top each serving of the thick soup with the remaining bacon bits and or green onions.


Recipe Notes
- If you want to add meat to this soup, we recommend the following: chicken sausages, bacon (turkey or pork), ground beef, ground turkey, shredded chicken, grilled chicken, steak, or ham.
- 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.

Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Nacho Grande Soup
- New England Clam Chowder
- Pasta e Fagioli
- Potato Soup
- Ravioli Lasagna Soup
- Sausage Tortellini Soup
- Stuffed Pepper Soup
- Tomato Macaroni Soup
- Tuscan White Bean Soup
- Zuppa Toscana Soup

Wisconsin Bacon and Potato Cheese Soup Recipe
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
- 4 ½ 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)
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 2 ½ 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.



















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