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Wisconsin Cheese Soup #1

Wisconsin Cheese Soup #1 recipe image
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;€™s perfect served with crusty bread or over rice, making it an ideal choice for family dinners or potlucks.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 156.4
Dietary: Vegetarian
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
  • 5 tablespoon Butter or margarine
  • 2 medium Carrots, finely chopped
  • 2 stalks Celery ribs, finely chopped
  • 1 medium Onion, finely chopped
  • 1/2 medium Green pepper, seeded and chopped
  • 5 ounces Mushrooms, chopped
  • 1/2 cup Cooked ham, finely chopped (optional)
  • 1/2 cup All-purpose flour
  • 2 tablespoon Cornstarch
  • 1 quart Chicken broth
  • 1 quart Milk
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Dry mustard powder
  • 1 pound Sharp cheddar cheese, grated
  • to taste Salt
  • to taste Freshly ground black pepper
Directions
  1. 1
    In a large heavy kettle or Dutch oven, melt the butter or margarine over medium heat.
  2. 2
    Add the carrots, celery, onion, green pepper, mushrooms, and ham (if using).
  3. 3
    Cook the vegetables, stirring occasionally, until they are crisp-tender, about 10 minutes. Do not allow them to brown.
  4. 4
    Sprinkle the flour and cornstarch over the vegetables and cook, stirring constantly, for about 3 minutes to cook out the raw flour taste.
  5. 5
    Gradually add the chicken broth, stirring constantly until the mixture is smooth and slightly thickened.
  6. 6
    Stir in the milk, paprika, cayenne pepper, and dry mustard.
  7. 7
    Reduce heat to low and gradually stir in the grated cheddar cheese until completely melted and smooth.
  8. 8
    Season to taste with salt and freshly ground black pepper.
  9. 9
    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.

Keywords: cheese soup, wisconsin, cheddar, comfort food, creamy soup, vegetable soup, ham soup, winter recipe, easy dinner, family meal, potluck, cheese lover, spicy soup, homemade, hearty, warming, classic, delicious, simple, quick
Read it online: https://www.chefs-mate.com/recipe/wisconsin-cheese-soup-1/