Wisconsin Cheese Soup I Recipe - Allrecipes.com
Wisconsin Cheese Soup I Recipe
  • READY IN 35 mins

Wisconsin Cheese Soup I

Recipe by  

"Do not substitute diet or low fat cheese - it will not have the same rich, creamy texture and flavorful taste. Makes about 2 1/2 quarts soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
  2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2009

Yum! I've only found one restaurant in my life that serves what I consider "authentic" wisconsin cheese soup - this recipe came very, very close. I substituted a bit (3/4 cup?) of the chicken broth with beer. That made it almost indistinguishable from the restaurant one that I remember. Thank you so much for the recipe!

 
Most Helpful Critical Review
Apr 18, 2011

There is a restaurant near my house that serves a great Wisconsin cheese soup. My wife wants me to make one like it, this was not it. It was to bland for her and she loves bland food. There was not much of a cheese flavor. If I had the desire I think I could make this more to my taste, however, I think going with another recipe will be easier and ultimately better.

 
Mar 16, 2004

This soup is so good! The only thing that I did differently was to add bacon instead of ham and I also used a little bit more cheese! (I love cheese) Our family makes soup every Sunday for a quick easy dinner. This soup will definately be one of the recipies that we will use often! Thank you!!

 
Feb 07, 2011

Were it not for the green pepper, I would have enjoyed this soup a lot more and rated it even higher. I like green pepper, but it was too prominent in what is a mild-flavored soup. I added 1/2 cup of Guiness Draught, but I don't think that necessarily made this any better - this soup would have been good with or without it. For the record, Hubs disagreed with me on the green pepper thing, even suggesting it only added to the "Green and Gold." (okaaaay...) To ensure the cheese doesn't curdle or separate, remove the soup from the heat before stirring it in, slowly and gradually.

 
Jan 24, 2011

Must add a great beer (I used Honey Weiss) or pale ale to be a true Wisconsin cheese soup!!!! (substitute some of the chicken broth for the beer) Also, because of a corn allergy in our family I used 1 medium mashed potato with potato water and flour to help thicken and left out the cornstarch. I also substituted the milk for half and half. Higher calorie count but richer and heavier flavor like a Cheesehead would want it! Go Packers!

 
Jan 04, 2004

This was wonderful. I put the veggies and ham through my food chopper so they were grated and blended very well. I will make adjustments to flour and cornstarch next time as we like a thicker soup. I also added about 4 oz of velveeta type cheese. This is so good! I think I will go make some more.

 
Dec 10, 2007

Great soup, I added about 4 oz of Velvetta for more of a cheese taste. Exactly the taste I was searching for. Thanks for recipe!

 
Dec 14, 2002

It was better as a leftover! We weren't wild about it the first night but it got better and better.

 

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Nutrition

  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 22.3 g
  • 45%
  • Sodium
  • 1089 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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