Wisconsin Cheese Soup
Submitted by Joan
Rich cheese soup loaded with sharp aged cheddar, tender vegetables, and optional ham. Creamy Wisconsin-style soup with carrots, celery, mushrooms, and spicy kick.
YIELD
2 1/2 quartsPREP
20 minCOOK
30 minREADY
50 minThis Wisconsin cheese soup is the stuff of Midwest legend, where a full pound of sharp aged cheddar melts into a velvety broth studded with crisp-tender vegetables.
Carrots, celery, onions, bell peppers, and mushrooms all get finely chopped and sautéed in butter until they release their sweetness without browning.
Chicken broth and milk create the base, thickened with flour and cornstarch for body, while paprika, cayenne, and dry mustard add warmth and complexity beneath all that cheese.
Optional ham makes it hearty enough for dinner, or leave it out for a vegetarian showstopper that still feels indulgent and satisfying.
Pro Tips
- Cook vegetables until tender but still slightly crisp for best texture
- Stir flour and cornstarch constantly for 3 minutes to cook out raw taste
- Use very sharp aged cheddar for the most intense cheese flavor
- Add cheese gradually while stirring to ensure smooth melting without clumps
- Never let soup boil once cheese is added or it will separate and turn grainy
Variations
- Add 1 cup beer (lager or ale) for classic Wisconsin beer cheese soup
- Stir in cooked crumbled bacon instead of ham for smoky richness
- Top with toasted bread cubes or oyster crackers for textural contrast
Ingredients
Directions
In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired).
Cook over medium heat until vegetables are crisp and tender, about 10 minutes, stirring occasionally.
Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3 minutes.
Add broth and cook, stirring, until slightly thickened.
Add milk, paprika, cayenne and mustard.
Stir in cheese gradually, stirring until cheese is melted.
To avoid curdling, do not allow soup to boil after cheese is added.
Season to taste with salt and pepper. Serve piping hot.
Makes about 2½ quarts soup.
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