Wisconsin Cheese Soup II

Wisconsin Cheese Soup II

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"I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread."
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Ingredients

30 m servings 449 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
  2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.

Reviews

152
  1. 206 Ratings

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Most helpful positive review

I love the fact that it doesn't use "processed cheese food" as that is just wrong. Anyway, yummy! A few changes: I was out of carrots, though I didn't miss them I'm sure they would have added a ...

Most helpful critical review

A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that usin...

A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that usin...

I love the fact that it doesn't use "processed cheese food" as that is just wrong. Anyway, yummy! A few changes: I was out of carrots, though I didn't miss them I'm sure they would have added a ...

This is absolutely the best cheese soup recipe I have ever tried. It is incredibly good by itself but especially good with a crusty bread. I have made it with celery instead of broccoli and if...

Great soup. It uses common ingredients and is fairly simple and quick to make. It didn't taste much like cheese (I didn't use sharp; sharp recomended), but it was still very good. I used 1 bouil...

Ah, when company shows up unnanounced and you scramble to make something delicious out of pantry/fridge staples. :) This simple recipe is great without revisions. As I do with nearly all cheese ...

This is simply the best cheese soup recipe I have ever had. Instead of chicken broth I use vegetable broth (ovo-lacto vegetarian) and it is incredibly delicious.

This was really good. I added 1/2 pound of bacon, used bacon grease instead of butter, celery instead of broccoli, and added 1/4 tsp dry mustard. I served it in bread bowls and got great revie...

FINALLY! Cheese soup that isn't overwhelmed with bacon or ham or peppers and actually tastes like cheese! This is so very good and easy. THANKS!

I read the recipe and the reviews, then tried it myself. It was just as delicious and easy and everyone said. Waitimg for Fall to make it again and again and again. Thank you Rachel!