Wisconsin Cheese Soup
This Wisconsin Cheese Soup is a classic midwestern cheese soup recipe, and it’s made completely on the stovetop in under an hour. You'll love it!
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots diced (~2 cups)
- 3 celery stalks diced (~1 cup)
- ½ medium yellow onion diced
- 4 garlic cloves minced
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon dried mustard
- â…› teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup 2% milk
- 12 oz. Coors Light beer any kind of light beer works (~1.5 cups)
- 8 oz. shredded Wisconsin cheddar cheese ~2 cups
Instructions
- Heat the olive oil in a large Dutch oven over medium/high heat. When the oil becomes fragrant add the carrots, celery, and onion. Cook for 5 minutes, stirring occasionally. Add the garlic and seasonings and cook for an additional 1-2 minutes.
- Next, add the butter and flour. This will create a paste on top of the vegetables. Stir continuously for 1-2 minutes to make sure all of the flour has had a chance to cook. Whisk in the broth, milk, and can of beer. Be sure to scrape the bottom and sides of the Dutch oven. Bring to a boil and reduce heat to low. Simmer for 20 minutes.
- Using an immersion blender, pulse the soup a few times to break up the vegetables. About 20 seconds.
- Add the cheddar cheese and cook for another 5 minutes.
- Serve immediately.
Notes
- We used cheddar cheese found in the imported/specialty cheese section. It was a young cheddar, aged around 3 months. Any cheese could be used in this recipe, but for consistency, we recommend a young cheddar. Younger cheeses have more moisture and are ideal for melting. But the taste is also important, specialty cheeses can vary in flavor profiles- so be sure to try it before you use it in this soup.
- We used a very light beer for this soup. Any light beer can be used.
Nutrition
Calories: 303kcal | Carbohydrates: 10g | Protein: 13g | Fat: 23g | Fiber: 1g | Sugar: 4g