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Cutlass Potato Soup: A Taste of Wisconsin Comfort

The aroma of potato soup always transports me back to childhood winters in Wisconsin. Bundled in layers, my family would trek through the snow after a day of sledding, the promise of a warm bowl of creamy potato soup acting as our beacon. My grandmother, a master of simple yet satisfying comfort food, always had a pot simmering on the stove. This Cutlass Potato Soup recipe reminds me so much of her heartwarming creation – a creamy, flavorful bowl of pure coziness perfect for chasing away the winter blues.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Dietary Type: Comfort Food

Ingredients

5 slices bacon
2 tablespoons butter
3 medium boiling potatoes, peeled and cut into 1/2 inch dice
4 medium celery ribs, diced
1 large carrot, diced
1/2 medium onion, diced
3 cups water
2 teaspoons salt
1/8 teaspoon fresh ground pepper
2 cups milk
2 tablespoons cornstarch, dissolved in 1/2 cup cold water

Equipment Needed

Large saucepan
Slotted spoon
Paper towels

Instructions

Begin by preparing the bacon. In a heavy, large saucepan set over medium-high heat, fry the bacon until it is crisp. This usually takes about 5-7 minutes, depending on the thickness of the bacon.
Once the bacon is cooked, use a slotted spoon to remove it from the pan and drain it on paper towels. The paper towels will absorb the excess grease, ensuring your bacon stays perfectly crisp.
Let the bacon cool slightly, then crumble it into small pieces. Set the crumbled bacon aside for later. This will be added back into the soup for a burst of smoky flavor and satisfying texture.
Carefully pour off most of the bacon drippings from the saucepan, leaving just enough to coat the bottom – about 1-2 tablespoons. This will add a depth of flavor to your soup base, but too much can make it greasy.
Place the saucepan back over medium heat and melt the butter. This creates a rich and flavorful base for sautéing the vegetables.
Add the diced potatoes, celery, carrot, and onion to the pan. Cook the vegetables until they are slightly softened, stirring occasionally to prevent sticking. This should take approximately 15 minutes. This step is crucial for building the soup’s flavor, as it allows the vegetables to release their natural sweetness and aromas.
Add the crumbled bacon, water, salt, and pepper to the saucepan. The bacon adds a smoky, savory note that complements the sweetness of the vegetables.
Cover the saucepan and simmer the soup until the vegetables are tender. This usually takes about 20 minutes. The potatoes should be easily pierced with a fork.
Add the milk to the soup and heat it through, being careful not to boil. Overheating the milk can cause it to curdle, affecting the texture of the soup.
In a small bowl, dissolve the cornstarch in the cold water, creating a slurry. This slurry will act as a thickening agent, giving the soup its creamy texture. Make sure the water is cold to prevent the cornstarch from clumping.
Slowly stir the dissolved cornstarch into the soup. Cook the soup until it has thickened to your desired consistency, about 5 minutes. Stir constantly to prevent the cornstarch from settling and creating lumps.
Serve hot, garnished with extra crumbled bacon or a sprinkle of fresh herbs, if desired.

Expert Tips & Tricks

For extra flavor: Roast the vegetables before adding them to the soup. Roasting intensifies their sweetness and adds a caramelized depth.
Adjusting the thickness: If you prefer a thinner soup, use less cornstarch. For a thicker soup, add a bit more cornstarch slurry, a teaspoon at a time.
Make-ahead tip: The soup base (before adding the milk and cornstarch) can be made ahead of time and stored in the refrigerator for up to 3 days. Simply add the milk and cornstarch when you’re ready to serve.
Spice it up: Add a pinch of red pepper flakes for a subtle kick.
Immersion blender: For a smoother soup, use an immersion blender to partially blend the soup after the vegetables are tender. Be careful not to over-blend, as this can make the soup gummy.

Serving & Storage Suggestions

Serve the Cutlass Potato Soup hot in bowls, garnished with a sprinkle of the reserved crumbled bacon, a dollop of sour cream or plain yogurt, or a scattering of fresh chives or parsley. A crusty loaf of bread or some warm biscuits are perfect accompaniments for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or water to thin it out if it has thickened during storage. Freezing is not recommended as the texture of the potatoes and milk can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	191 kcal	–
Calories from Fat	104 kcal	–
Total Fat	12 g	17%
Saturated Fat	5 g	26%
Cholesterol	26 mg	8%
Sodium	776 mg	32%
Carbohydrate	17 g	5%
Dietary Fiber	2 g	6%
Sugars	2 g	–
Protein	5 g	9%

Variations & Substitutions

Vegetarian/Vegan: Omit the bacon and use vegetable broth instead of water. Substitute the butter with olive oil or a vegan butter alternative. Use a plant-based milk alternative, such as soy or almond milk, in place of dairy milk.
Gluten-Free: This recipe is naturally gluten-free, provided you ensure your bacon is gluten-free.
Dairy-Free: Substitute the butter with olive oil or a dairy-free butter alternative, and use a plant-based milk alternative, such as soy or almond milk, in place of dairy milk.
Loaded Potato Soup: Add shredded cheddar cheese, sour cream, and green onions as toppings for a decadent twist.
Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
Sweet Potato Soup: Substitute half of the boiling potatoes with sweet potatoes for a sweeter, more vibrant flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, you can use other types of potatoes, such as Yukon Gold or Russet potatoes. Keep in mind that different potatoes have different starch levels, which can affect the thickness of the soup.

Q: Can I freeze this soup?
A: While it is possible to freeze the soup, the texture of the potatoes and milk may change upon thawing. If you do freeze it, consider using an immersion blender to smooth it out after reheating.

Q: How can I make this soup thicker without using cornstarch?
A: You can blend a portion of the soup with an immersion blender or in a regular blender, then stir it back into the pot. This will naturally thicken the soup.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables, such as leeks, parsnips, or mushrooms, to customize the flavor to your liking.

Q: What can I serve with this soup?
A: This soup pairs well with a variety of sides, such as a crusty loaf of bread, a grilled cheese sandwich, or a simple green salad.

Final Thoughts

This Cutlass Potato Soup recipe is a timeless classic for a reason. It’s simple to make, incredibly comforting, and adaptable to your own personal preferences. Whether you’re seeking a taste of nostalgia or a hearty meal to warm you up on a chilly day, I encourage you to give this recipe a try. Don’t hesitate to experiment with variations and substitutions to create your own signature version. Share your creations with friends and family, and let the warmth of this homemade soup spread joy and comfort to those around you. And please, let me know how yours turns out!

Cutlass Potato Soup Recipe