Wisconsin Bacon and Potato Cheese Soup Recipe (2024)

FAQs

What is the best melting cheese for soup? ›

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

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.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened. Be sure to whisk continuously to prevent lumps from forming.

This potato soup relies on two ingredients for thickening: flour, which thickens up the liquid as it simmers, and russet potato, which has a lot of starch that also releases into the liquid to help thicken it up.

Here's a hot tip for a soup thickener you've probably never thought of: frozen hash browns or leftover mashed potatoes. You can use these frozen favorites or leftover sides to quickly thicken creamy soups to create a heartier flavor and the perfect soup consistency.

Alternatives: Monterey Jack and colby are also among the best cheeses for melting.

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

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.

Sopa de Moron. A classic Peruvian chicken and barley. soup with fragrant cumin.

Wisconsin is the top ranked producer in the US for Cheddar, American, Mozzarella, Brick, Muenster and Limburger cheeses. The term "cheesehead" is used to describe a person from Wisconsin, and the high volume of cheese produced in the state.

What is the secret ingredient to thicken soup? ›

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

This starch will bond with the broth, causing the body of the soup to become slimy. To guard against this, it is best to mash the potatoes into the soup with a potato masher or a large fork, or to run the soup solids through a food mill to crush them.

Looking to thicken your soup? 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.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies.

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.

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

Adding a little extra cream cheese is the best way to make this soup thicker. It's also possible to add sour cream or yogurt.

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. Instead, ladle a small amount of broth into a separate bowl and let it cool.

If you follow the tips below, you can count on a smooth sauce when you use Asiago, Cheddar, colby, fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind.

How do you melt cheese into soup without clumping it? ›

Use a Roux or Cornstarch Slurry

This helps to stabilize the soup by creating a smoother texture and emulsifying the cheese. Simply melt butter, whisk in flour to make a roux, or dissolve cornstarch in a little cold water to make a slurry, then gradually whisk in your cheese.

Can I Use Mild and Sharp Cheddars Interchangeably in Recipes? Mild cheddar melts more smoothly than sharper (older) cheddars, so swapping a sharper cheese in a recipe that calls for mild could result in a greasy, curdled mess.

Melting Factor: Gouda's high fat content ensures rapid melting, making it ideal for fondues. Cheddar, though meltable, is better suited for burgers and casseroles.