Packer Country Soup
Warm up with the hearty and flavorful Packer Country Soup, a recipe inspired by classic Midwestern comfort. This rich and creamy soup combines the robust flavors of sharp Wisconsin cheddar, smoky crumbled bacon, and a splash of beer for a distinctive depth. It's loaded with tender russet potatoes, vibrant diced carrots, and aromatic garlic, simmered in a luscious blend of chicken broth, milk, and cream. A sprinkle of ground mustard and paprika adds a subtle warmth, while fresh parsley provides a lovely touch of freshness. Perfect for tailgating, cozy family dinners, or chilly nights, this soup is a crowd-pleasing celebration of Wisconsin's finest ingredients. Serve with crusty bread for the ultimate comforting experience!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 large russet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 cup beer (preferably a pale ale or lager)
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded (preferably sharp Wisconsin cheddar)
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 cup cooked and crumbled bacon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure there are no lumps, then add the cubed potatoes.
Pour in the beer and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender.
Stir in the milk and heavy cream. Add the ground mustard, paprika, salt, and black pepper. Mix to combine.
Gradually add the shredded cheddar cheese a handful at a time, stirring constantly to ensure it melts smoothly into the soup.
Once the cheese is fully melted and the soup is creamy, stir in the crumbled bacon.
Taste and adjust seasonings if needed.
Ladle the soup into bowls, garnish with fresh parsley (if desired), and serve warm with crusty bread.
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.6 g | 408% | |
| Saturated Fat | 169.3 g | 846% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 11873 mg | 516% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.0 g | ||
| Protein | 212.3 g | 425% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2761 mg | 212% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6214 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
