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Wisconsin Cheese Soup


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  • 1/4 cup butter
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced green pepper
  • 1/2 cup finely diced onion
  • 1/3 cup flour
  • 4 cups chicken stock
  • 1 1/2 cup shredded Wisconsin medium Cheddar Cheese
  • 1 1/2 cup shredded Wisconsin Aged Cheddar Cheese



Step 1

Melt butter in a 3 quart saucepan.
Add vegetables cooking just until tender but not brown.
Stir in flour and cooked 1 to 2 minutes to get the flour taste cooked out.

Then slowly add the chicken stock, cook and stir until thickened and bubbly.
Cook and stir 1 minute more.

Add the cheeses slowly stirring in figure 8, that way the cheese blends in will not a big ball of cheese, until all cheese is melted.
Season if you wish with pepper.

Simmer for 15 minutes stirring it every now and then.


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