Best Wisconsin Cheese Soup I Recipes

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 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 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.

WISCONSIN CHEESE SOUP

Wisconsin Cheese Soup image

Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese.

Provided by PanNan

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 tablespoon unsalted butter
1 1/2 cups day-old French bread, cut into 1/2 inch cubes
2 tablespoons unsalted butter
1 large onion, chopped fine
2 tablespoons flour
1/2 cup dry white wine
5 cups chicken stock
1 bay leaf
1/2 teaspoon salt (or to taste)
1 pinch white pepper
1/2 cup diced carrot
1/2 cup tiny cauliflower floret
1/2 cup thin-sliced green beans
1/4 cup whipping cream
sharp cheddar cheese, grated (3 cups)

Steps:

Preheat oven to 350.
Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
Stir in the bread cubes, tossing them to coat with the butter.
Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
(These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
Stir in the onion, saute until soft and translucent, about 5 minutes.
Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
Pour in the cream and then mix in the cheese until melted and heated through.
Remove from the heat immediately and ladle into bowls.
Scatter the croutons equally over the bowls and serve.