This hearty Wisconsin-style cheese soup is the ultimate comfort food for chilly evenings. It starts with a classic mirepoix of carrots, celery, and onion, softened gently in butter until tender but not browned. A roux made from flour and cornstarch thickens the base before rich chicken broth and milk are stirred in. The star ingredient, sharp cheddar cheese, is melted in gradually to create a velvety, smooth texture without curdling. For a heartier meal, optional chopped ham and mushrooms add savory depth. Seasoned with paprika, cayenne, and dry mustard, this soup balances creamy richness with a subtle kick. It&# 226;ÂÂs perfect served with crusty bread or over rice, making it an ideal choice for family dinners or potlucks.
Wisconsin Cheese Soup #1
Description
This hearty Wisconsin-style cheese soup is the ultimate comfort food for chilly evenings. It starts with a classic mirepoix of carrots, celery, and onion, softened gently in butter until tender but not browned. A roux made from flour and cornstarch thickens the base before rich chicken broth and milk are stirred in. The star ingredient, sharp cheddar cheese, is melted in gradually to create a velvety, smooth texture without curdling. For a heartier meal, optional chopped ham and mushrooms add savory depth. Seasoned with paprika, cayenne, and dry mustard, this soup balances creamy richness with a subtle kick. It's perfect served with crusty bread or over rice, making it an ideal choice for family dinners or potlucks.Ingredients
Directions
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In a large heavy kettle or Dutch oven, melt the butter or margarine over medium heat.
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Add the carrots, celery, onion, green pepper, mushrooms, and ham (if using).
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Cook the vegetables, stirring occasionally, until they are crisp-tender, about 10 minutes. Do not allow them to brown.
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Sprinkle the flour and cornstarch over the vegetables and cook, stirring constantly, for about 3 minutes to cook out the raw flour taste.
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Gradually add the chicken broth, stirring constantly until the mixture is smooth and slightly thickened.
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Stir in the milk, paprika, cayenne pepper, and dry mustard.
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Reduce heat to low and gradually stir in the grated cheddar cheese until completely melted and smooth.
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Season to taste with salt and freshly ground black pepper.
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Serve piping hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 156.4kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 4.1g21%
- Cholesterol 0.0mg0%
- Sodium 246.2mg11%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 2.9g12%
- Sugars 4.4g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Preventing Curdling: To avoid curdling, do not allow the soup to boil after the cheese has been added. Keep the heat low once the cheese is incorporated.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring frequently. If the soup is too thick after refrigeration, add a splash of milk or broth to loosen it.
Variations: For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. You can also add other vegetables like potatoes or broccoli for extra heartiness.
Yield: This recipe makes about 2 1/2 quarts of soup, serving approximately 8-10 people depending on portion size.
