Wisconsin Cheese Soup

Submitted by weekend cooker

"a tasty soup anytime of the year."

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 4 1/2 cups
• Serves: 4

ingredients

• 2 tablespoons butter
• 1⁄2 cup chopped onion
• 1⁄4 cup carrot, diced
• 1⁄4 cup celery, diced
• 1⁄3 cup flour
• 1⁄2 teaspoon baking soda
• 2 cups milk
• chopped parsley (optional)
• 1 (14 1/2 ounce) can chicken broth
• 1 (8 ounce) package cold pack wisconsin sharp cheddar cheese
• 2 teaspoons crushed red pepper flakes

directions

1. In a medium saucepan melt butter.
2. Add onion, carrots, and celery, cook until tender.
3. Stir in flour, cook and stir 2-3 minutes or until bubbly.
4. Stir in baking soda.
5. Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
6. Add cheese, and red pepper, stirring until melted and well blended.
7. Garnish with parsley.

Reviews

[allyborden2]

This was the 1st time I ever made this soup from scratch! It was very good! had great flavor. I made it exactly how the recipe stated, the next time I make this which will be soon. I will add a little more chicken broth to make it be a little more soupy and not so thick. I found that this soup was very thick. I was thinking that maybe adding either a little bit of finely shredded chicken or finely chopped ham would make this soup very great! All in all this is a must try if you are wanting a wisconsin cheese soup.

 

[juancmb78_7330193]

Made this with a few adjustments. I substituted the chili flakes for chipotle powder. Also had smoked Wisconsin cheese leftover from a mushroom spinach casserole. So I added the whole chunk (about 2 cups) plus 2 large garlic cloves chopped. Came out delicious but needed a bit more salt and black pepper to make it perfect.

 

[Mary M.]

This was absolutely delicious and easy to make, however, I'm wondering if the 2 teaspoons of red pepper flakes is a misprint. Don't get me wrong, I love spicy stuff, but I added only 3/4 teaspoon of the red pepper flakes and it was perfect. I can't even imagine having two full teaspoons of it in there. Nonetheless, I'm sure I'll make it again, but have made a note to use a lot less red pepper flakes. I also had to increase the butter to get the roux to be creamy.

 

[obx2sun]

Made it almost the same.... I grated the carrots, onions & celery, and used a couple of shakes of Texas Pete, instead of the pepper flakes. Oh, I also added some garlic powder and finely diced city ham.. We enjoyed it very much. Will make again, but will try ham broth as someone else suggested.

 

[mkrev383]

My first attempt was a hit! Did tweak it, because hubby is a ham fan. Made a lovely ham broth from Easter ham bones and used 3 cups of it instead of chicken broth and chopped up a 1/4 cup of the ham and added it in. Cut back on pepper flakes to 1/2 teaspoon, and used a bit of pepper cheese along with 3-year aged cheddar from Scray's Cheese in DePere, Wisconsin. He wasn't pleased with the spicy taste at first, but I asked him to give it a chance... by the end of the bowl he wanted seconds!