Wisconsin Bacon and Potato Cheese Soup Recipe (2024)

FAQs

What is Wisconsin cheese soup made from? ›

Place 1 cup chicken broth, carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened. Add 2 cups chicken broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top.

Soaking cut potatoes in water can help remove excess starch, preventing the soup from becoming too thick. However, if you prefer a thicker soup or if you're short on time, you can skip this step.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup.

The flavor of any given cheddar depends on how long it's aged for. The older it is, the stronger the flavor profile. Wisconsin is one of the only places on the planet that has cheesemakers aging some of their cheddars for up to 20 years.

Wisconsin is the only U.S. state that requires that a licensed cheesemaker supervise the making of commercial cheese. It is also the only state to offer a master cheesemaker program, which is patterned on the rigorous standards of similar programs in Europe.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Should I cook potatoes before adding to soup? ›

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

After you drain the potatoes, your next step depends on if you are serving the potatoes in a hot or cold recipe. If you intend to enjoy them cold in a potato salad, rinse them with cold water before proceeding to stop them from carryover cooking. Otherwise, for hot dishes, proceed with your recipe.

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

Although the dish was scrapped due to declining popularity, its biggest fans have not stopped talking about it online. One disappointed fan wrote one on Twitter this week: “I was today years old when I found out Panera discontinued their potato soup.

Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.

Smoked Cheddar Cheese (Cow Milk (Pasteurized), Cheese Cultures, Salt, Enzymes, Annatto (Vegetable Coloring)).

Milk and/or broth such as chicken broth or stock are used to form the liquid basis for cheese soup. Additional ingredients can include half and half, beer, bread crumbs, butter, eggs, onion, onion juice, garlic, vegetables such as broccoli, cauliflower, carrot and celery, spices and seasonings.

Once the milk is pasteurized, the cheesemaker adds a starter culture of bacteria or enzymes, which convert lactose to lactic acid, acidifying the milk and starting the process of breaking down the proteins in the milk. Rennet: After the starter culture is added, another enzyme called rennet is added to the milk.

While authentic, cellar-ripened brick cheese can be a potent cheese, not all cheeses that go by the name of brick cheese are actually made the same way. Many supermarket brick cheeses are mild and neutral flavored, sort of like a cross between Monterey Jack and mozzarella.