10 Reviews

This was very delicious! I tried not to change anything, but of course I had to throw my own little flavor in. First I added a couple of cloves of garlic- minced. I also added 1 more TBS of butter. Kept the flour and baking powder the same but added 1 more cup of milk and another can of chicken broth. When I was making this it didnt look like it was going to feed my entire family. I also used a bag of sharp cheddar and about 1/2 a bag of jack and colby cheese. I also added smoked sausage to it. Very good thanks for the recipe! I will definately be making this again. It was the best cheese soup I have ever tasted!

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cakers624 November 10, 2011

I just made this wonderful soup for my family. We all really enjoyed it! I made the recipe pretty much as directed. The only thing I did differently was after I added the milk and broth and it had simmered I blended it in the blender for a really nice and smooth texture. The I added the cheese and red pepper flakes. It also used dry parsley to garnish because I didn't have any fresh and it was just fine this way. I enjoyed this soup so much that I am going to add it to my annual "soup day". Where I make three or four huge batches of soup that I freeze and and use all winter.

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jjnjazmama November 16, 2010

This is really good! Made as written but used dried parsley and crumbled some bacon on top. Went well with our bacon and lettuce sandwiches. Next time I may add sone ham and potatoes to have a complete meal. Made for PRMR.

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AZPARZYCH November 03, 2010

Beyond EXCELLENT!!!! And as a die-hard Wisconsin native AND a farmer's daughter, I's knows my cheese soups...and this one takes the cake! Okay, enough gushing. I pretty much followed this as written, except I left out the celery since we're not much for it. I used a brick of cheese, and grated it myself. Also saved some back and sprinkled cheese over the top when we served it. AND added about a cup of chopped ham because I'm a real hamster! This would also handle BACON very nicely, too. Made for PRMR.

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Debber March 22, 2010

Very good soup, it was quite spicy though so next time I would cut the red pepper in half. Also I would add in some garlic as other chefs have recommended.

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KellyMac6 September 12, 2009

I made this using vegetable broth and rice milk and it turned out really good! I halved the recipe just for me. Thanks! Made for Please Review My Recipe game.

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Sharon123 March 15, 2009

DH says this soup is "Outstanding" I also increased the butter slightly and added some finely chopped garlic. We had this along with Toasted Ham and Cheese Sandwich With Herb Butter for a delicious lunch. Thanks weekend cooker! Made for 1.2.3 Hits Tag

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kittycatmom March 09, 2009

this wonderful, I also added in 5 large cloves chopped garlic with the onion mixture and increased the butter slightly, I also increased the crushed chili flakes for more heat, we enjoyed this soup thanks for sharing cooker!

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Kittencal@recipezazz February 23, 2009

The two of us ate the entire pot of soup tonight - mmmmm. I changed the recipe a little. I sauteed the onion and carrots, then added the flour, cooked it and then added the broth. I then pureed it with the stick blender, because I decided that we probably would not like the chunks of carrot. I used celery flakes instead of celery. It was not totally smooth, but the smaller pieces of carrot and onion were more appealing to me. Then I added the milk, simmered, and finally added the cheese and maybe half the pepper flakes - did not really measure. I had found a "super sharp" Cheddar cheese at the grocery and it worked really well in this soup.

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duonyte January 07, 2009

We enjoyed this soup for dinner. I would just change a couple of things to make it perfect: I would reduce the amount of flour by about half since the soup was plenty thick, and all the flour muddied the taste a little. And, I would cut the amount of red pepper flakes in half. I loved the spicy flavor, but it was just a little too spicy for us!

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appleydapply October 10, 2008
Wisconsin Cheese Soup