Wisconsin Cheese Soup
Indulge in the ultimate comfort food with this hearty Wisconsin Cheese Soup, a rich and creamy classic that showcases the bold flavor of sharp cheddar cheese. Perfectly seasoned with paprika, dry mustard, and Worcestershire sauce, and loaded with tender sautéed vegetables like onion, carrot, and celery, this velvety soup delivers a satisfying balance of savory depth and creamy indulgence. A blend of chicken stock, whole milk, and heavy cream creates a luscious base, while green onion garnish and crusty bread or croutons add the perfect finishing touches. Ready in just 45 minutes, this soul-warming recipe is perfect for cozy weeknight dinners, gatherings, or any time you're craving Midwest-inspired comfort.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken stock (or vegetable stock for vegetarian version)
- 1 cup whole milk
- 0.5 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 0.5 teaspoon paprika
- 0.5 teaspoon dry mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon Worcestershire sauce
- 2 green onions, thinly sliced (optional garnish)
- 1 loaf crusty bread or croutons (optional, for serving)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly.
Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
Stir in the milk and heavy cream, being careful not to let the mixture boil. Let the soup warm gently for 5 minutes.
Add the shredded cheddar cheese one handful at a time, stirring constantly to ensure it melts smoothly before adding more.
Season the soup with paprika, dry mustard powder, salt, black pepper, and Worcestershire sauce. Taste and adjust seasonings as needed.
Allow the soup to simmer gently for 10 more minutes, stirring occasionally, until thickened and creamy.
Serve the soup warm, garnished with sliced green onions if desired, alongside crusty bread or croutons for dipping.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 561 mg | 43% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 371 mg | 8% | |
*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.
