Wisconsin Cheese Soup Recipe
This is hearty, rich and cheesy soup from Katie Lee Biegel is perfect for keeping you warm and cozy on a cold night.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/4 cup all-purpose flour
- 1/2 teaspoon sweet paprika
- 1/2 cup dry white wine
- 2 cups whole milk
- 1 quart low-sodium chicken broth
- 8 ounces processed cheese product, such as Velveeta, cubed
- 8 ounces sharp cheddar cheese, freshly grated (do not use bagged shredded cheese, grate from a block)
- crumbled bacon, fresh parsley, homemade croutons, sour cream, shredded cheese, scallions and fried onions, to serve
Directions
- 1
In a large Dutch oven, melt butter over medium heat. Add onion, carrot, celery, bay leaf and thyme. Cook, stirring often, until onions are translucent and vegetables are tender, about 8 to 10 minutes. Add flour and paprika, and stir, cooking until the flour begins to turn golden brown, about 3 minutes. Stir in white wine, milk and chicken broth. Bring to a low simmer and let cook on low, covered, for about 20 minutes. Use an immersion blender or transfer to a blender and blend until smooth.
- 2
On low heat, gradually add Velveeta until melted. Slowly add cheddar cheese, constantly stirring until melted. Serve with desired toppings.