Best 4 Wisconsin Cheese Soup I Recipes

Get ready to embark on a culinary journey to the heart of Wisconsin, where dairy dreams come true. Our article will guide you through the world of mouthwatering Wisconsin cheese soup, revealing the secrets to creating this rich and creamy masterpiece. With its velvety texture and explosion of flavors, Wisconsin cheese soup is a tribute to the region's cheesemaking heritage and a testament to the power of simple ingredients. Join us as we explore the nuances of this iconic dish, uncovering the perfect balance of cheeses, the right choice of seasonings, and the techniques that will elevate your soup-making game to new heights. Whether you're a seasoned cook or just starting out, our article will provide you with all you need to create a memorable Wisconsin cheese soup experience.

Let's cook with our recipes!

WISCONSIN CHEESE SOUP

Wisconsin Cheese Soup image

Make and share this Wisconsin Cheese Soup recipe from Food.com.

Provided by weekend cooker

Categories Chicken

Time 45m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1/2 cup chopped onion
1/4 cup carrot, diced
1/4 cup celery, diced
1/3 cup flour
1/2 teaspoon baking soda
2 cups milk
chopped parsley (optional)
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) package cold pack wisconsin sharp cheddar cheese
2 teaspoons crushed red pepper flakes

Steps:

In a medium saucepan melt butter.
Add onion, carrots, and celery, cook until tender.
Stir in flour, cook and stir 2-3 minutes or until bubbly.
Stir in baking soda.
Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
Add cheese, and red pepper, stirring until melted and well blended.
Garnish with parsley.

WISCONSIN CHEESE SOUP

Wisconsin Cheese Soup image

I looked for this recipe for a long time. My husband and I used to enjoy this soup at hoss's resturant in Pennsylvania. I finally found the recipe and wanted to put it here for safe keeping.

Provided by seesko

Categories < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups diced carrots
1 1/2 cups diced onions
1 1/2 cups diced celery
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or 4 cups half-and-half
6 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 767.4, Fat 54.8, SaturatedFat 34.3, Cholesterol 168.5, Sodium 1540.5, Carbohydrate 26.2, Fiber 2.1, Sugar 4.7, Protein 38.2

WISCONSIN NATIVE'S BEER CHEESE SOUP

Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

Ingredients

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

WISCONSIN POTATO CHEESE SOUP

Wisconsin Potato Cheese Soup image

This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. -Darlene Alexander, Nekoosa, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups whole milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
Dash paprika
2 cups shredded cheddar cheese
Croutons
Minced fresh parsley

Steps:

In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

Nutrition Facts : Calories 239 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1029mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

Tips

Use a good quality cheese. The better the cheese, the better the soup will be. Look for a sharp cheddar cheese that has been aged for at least 6 months.
Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly. Shredding your own cheese will give you a smoother, more flavorful soup.
Don't overcrowd the pan. When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Don't boil the soup. Bring the soup to a simmer and then reduce the heat to low. Boiling the soup will cause the cheese to curdle.
Serve the soup immediately. Wisconsin cheese soup is best served immediately, while it's still hot and bubbly. You can garnish the soup with a sprinkle of fresh parsley or chives.

Conclusion

Wisconsin cheese soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. Whether you like it mild or sharp, thick or thin, Wisconsin cheese soup is sure to please everyone at your table.