Sausage Cheese Soup, Wisconsin, No Beer

READY IN: 30mins
Recipe by personalchef

This is a very hardy soup, all you need is a fabulous loaf of crusty bread.

Top Review by Kim127

Really flavorful and filling soup! I did add an extra 2 cups of broth to ours, but that is a personal preference. I used some garlic and cheese flavored sausage. While we were eating this, DH and I both thought it would be perfect to serve over biscuits or mashed potatoes (without the extra broth we added). I may have added a little extra cheese, but really, you can never have enough cheese. Made for Spring 2008 PAC.

Ingredients Nutrition

Directions

  1. Melt butter in medium saucepan over medium heat.
  2. Add onion, carrot and garlic; sauté until softened.
  3. Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.
  4. Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.
  5. Slowly whisk cheeses into soup until blended and smooth.
  6. Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Sauté sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.

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