wisconsin cheese soup recipe

Written ByJenny Smyth Posted on
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The Best wisconsin cheese soup recipe

I’m so excited to share my Wisconsin cheese soup recipe with you all. This hearty soup is a staple in our household, especially during the colder months when we need something warm and comforting. The dish originated from the dairy-rich state of Wisconsin, where cheese and dairy products are abundant.

It’s a perfect blend of creamy cheese, tender vegetables, and savory flavors that will leave you wanting more. As a busy mom, I appreciate how easy this recipe is to prepare. It’s a one-pot meal that can be made in under an hour, which is perfect for those days when we have a lot on our plate.

My kids love helping me in the kitchen, and this recipe is a great way to get them involved in cooking. They enjoy watching the cheese melt and the soup come together. One of the best things about this recipe is its versatility.

You can serve it as a main course or as a side dish. It’s also an excellent way to use up any leftover vegetables you have on hand. My family loves it when I add some crusty bread or crackers to make it feel like a special occasion.

The best part is that it’s also relatively healthy, considering it’s a cheesy soup! With just 10 ingredients and minimal prep time, this recipe is a win-win for anyone looking for a delicious and satisfying meal. In addition to its flavor and convenience, I appreciate how well this soup freezes and reheats.

It’s perfect for meal prep or when you need to feed a crowd quickly. I’ve even taken it to potlucks and family gatherings, where it always receives rave reviews.

Wisconsin Cheese Soup

4.5 from 895 votes

A creamy, hearty soup made with sharp cheddar cheese, vegetables, and a touch of beer. This comforting dish is perfect for cold days and showcases the rich dairy flavors of Wisconsin.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup

4 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup light beer (such as a lager)
2 cups whole milk
1 cup heavy cream
3 cups sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion, celery, and carrots, and cook until softened, about 5 to 7 minutes, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
5Slowly pour in the chicken broth and beer while whisking to prevent lumps, then bring the mixture to a gentle simmer.
6Reduce the heat to low and stir in the milk and heavy cream.
7Gradually add the shredded cheddar cheese, a handful at a time, stirring until fully melted and smooth after each addition.
8Stir in the Dijon mustard and smoked paprika, then season with salt and black pepper to taste.
9Continue to cook the soup over low heat for 5 to 10 minutes, stirring occasionally, until it thickens slightly and is heated through.
10Do not let it boil or the cheese may curdle.
11Ladle the soup into bowls and garnish with chopped fresh parsley.
12Serve immediately with crusty bread or pretzels for dipping.

🔧Equipment

Large pot or Dutch oven
Wooden spoon or whisk
Cutting board
Chef’s knife
Measuring cups and spoons
Box grater (for cheese)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 32g💛Saturated Fat: 20g❤️Cholesterol: 100mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a milder flavor, use mild cheddar or a blend of cheeses. To make it alcohol-free, replace the beer with additional broth. The soup thickens as it cools, so reheat gently with a splash of milk if needed.

Watch Video Of How Wisconsin Cheese Soup Works

This Wisconsin cheese soup recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special event. The key technique is using high-quality ingredients like sharp cheddar cheese and fresh vegetables.

To store leftovers, transfer them to an airtight container in the refrigerator within two hours of cooking. When reheating frozen soup, thaw overnight in the fridge before heating on low heat until warmed through.

❓ Frequently Asked Questions About Wisconsin Cheese Soup

Q: What type of cheese should I use for this recipe?

A: You can use any combination of cheddar, Swiss, or mozzarella cheese for this recipe. Feel free to experiment with different types of cheese to find your favorite flavor combination.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the vegetables and storing them in an airtight container in the refrigerator until you’re ready to assemble the soup.

Q: How do I thicken the soup if it becomes too thin?

A: If your soup becomes too thin, you can try adding more cheese or some heavy cream to thicken it up.

Q: Can I substitute other types of milk for the heavy cream?

A: Yes, you can use almond milk or soy milk as substitutes for heavy cream if you’re looking for a dairy-free option.

Q: How long does this soup keep in the fridge?

A: This soup will keep in the fridge for up to 3 days when stored in an airtight container.

Q: Can I freeze this soup?

A: Yes, you can freeze this soup for up to 3 months when stored in an airtight container.

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