Cheese and bacon — a classic pairing. To close out soup week, here’s one of my all-time favorite recipes: Spicy Wisconsin Cheese & Bacon Soup.
I grew up near Wisconsin, so I learned early that Wisconsin is synonymous with great cheese. With dozens — even hundreds — of varieties produced there, it’s easy to get inspired to experiment. For this soup I chose three Wisconsin-made cheeses: Habanero Jack, Spiced Gouda, and a classic sharp cheddar.
If you can’t find the exact cheeses listed, feel free to substitute others. You’ll need about three cups of shredded cheese total — at least one cup should be a sharp cheddar for body and flavor, while the other cups can be any cheeses you enjoy.
The smoky bacon is a highlight here. If you don’t have bacon, ham or smoked sausage work well, and you can omit meat entirely for a vegetarian version. For me, the bacon adds a smoky depth that complements the cheese and spice.
Helpful tip: shred your own cheese. Freshly shredded cheese melts more smoothly into the soup than pre-shredded packaged varieties, producing a creamier texture.
This soup has a comforting, slightly thick consistency — not heavy. Its base is equal parts chicken broth (or vegetable broth for a vegetarian version) and milk, resulting in a velvety, spoonable finish.
This is an easy, quick recipe: about 15 minutes to prep (chopping vegetables and shredding cheese) and roughly 20 minutes to cook. In around 35–40 minutes you’ll have a flavorful, cheesy soup ready to serve.
INGREDIENTS
- 5 tablespoons butter
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 medium yellow onion, chopped
- 1/2 cup all-purpose flour
- 2 tablespoons corn starch
- 4 cups chicken broth (or vegetable broth)
- 4 cups milk (I used 1%)
- 6–8 strips bacon, cooked and crumbled (or ham/smoked sausage)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 1 teaspoon hot sauce
- 3 cups shredded cheese – suggested: 1 cup Habanero Jack, 1 cup Spiced Gouda, 1 cup sharp cheddar
DIRECTIONS
- Melt the butter in a large stockpot over medium heat. Add the chopped carrots, celery, and onion and cook about 10 minutes, until the vegetables are fork-tender.
- Sprinkle the flour and corn starch over the vegetables and stir to combine. Cook 2–3 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring. After a few minutes the mixture will begin to thicken. Gradually add the milk, then stir in the crumbled bacon, smoked paprika, cayenne, salt, black pepper, red pepper flakes, and hot sauce. Simmer for several minutes to meld the flavors.
- Add the shredded cheese one cup at a time, stirring well after each addition. Reduce heat to low and continue stirring until the cheese is fully melted and the soup is smooth.
- Taste and adjust seasoning as needed. Serve immediately, garnished as you like.
Recipe adapted from All Recipes