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Wisconsin Cheese Soup

Wisconsin Cheese Soup recipe image
This hearty Wisconsin-style cheese soup is a comforting bowl of warmth featuring sharp cheddar, tender carrots, celery, and onions. The rich, velvety broth is thickened with a roux and infused with a subtle kick of paprika and cayenne. Whether enjoyed on a chilly evening or served as a satisfying side dish, this recipe brings rustic, home-style flavor to your table. It&# 226;€™s simple to prepare using pantry staples and offers a perfect balance of savory depth and creamy texture. Ideal for meal prep, leftovers reheat beautifully, making it a reliable favorite for busy weeknights or cozy gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 156.4
Dietary: Vegetarian
Description
This hearty Wisconsin-style cheese soup is a comforting bowl of warmth featuring sharp cheddar, tender carrots, celery, and onions. The rich, velvety broth is thickened with a roux and infused with a subtle kick of paprika and cayenne. Whether enjoyed on a chilly evening or served as a satisfying side dish, this recipe brings rustic, home-style flavor to your table. It is simple to prepare using pantry staples and offers a perfect balance of savory depth and creamy texture.
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 mushrooms 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 (up to 1/2 tsp to taste)
  • 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 pot, melt butter or margarine over medium heat.
  2. 2
    Add chopped carrots, celery, onion, green pepper, mushrooms, and ham (if using).
  3. 3
    Cook vegetables, stirring occasionally, until crisp-tender, about 10 minutes. Do not let them brown.
  4. 4
    Sprinkle flour and cornstarch over the vegetables; cook, stirring constantly, for about 3 minutes to form a roux.
  5. 5
    Gradually stir in chicken broth and cook, stirring frequently, until the mixture thickens slightly.
  6. 6
    Pour in milk, paprika, cayenne, and dry mustard; stir well to combine.
  7. 7
    Reduce heat to low and gradually stir in grated cheddar cheese until completely melted and smooth.
  8. 8
    Season with salt and freshly ground black pepper to taste.
  9. 9
    Serve immediately while 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

Do not allow the soup to boil after adding the cheese, as high heat can cause the cheese to separate or curdle, resulting in a grainy texture.

For a vegetarian version, substitute chicken broth with vegetable broth and omit the ham.

Grating your own block of sharp cheddar cheese yields a much smoother melt compared to pre-shredded cheese, which often contains anti-caking agents.

This soup yields approximately 2 1/2 quarts. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the consistency becomes too thick.

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Read it online: https://www.chefs-mate.com/recipe/wisconsin-cheese-soup/