Wisconsin Cheese Soup I

Wisconsin Cheese Soup I


"Do not substitute diet or low fat cheese - it will not have the same rich, creamy texture and flavorful taste. Makes about 2 1/2 quarts soup."


35 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

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  1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
  2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
  3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.
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  1. 35 Ratings


Yum! I've only found one restaurant in my life that serves what I consider "authentic" wisconsin cheese soup - this recipe came very, very close. I substituted a bit (3/4 cup?) of the chicken ...

Were it not for the green pepper, I would have enjoyed this soup a lot more and rated it even higher. I like green pepper, but it was too prominent in what is a mild-flavored soup. I added 1/2...

This soup is so good! The only thing that I did differently was to add bacon instead of ham and I also used a little bit more cheese! (I love cheese) Our family makes soup every Sunday for a q...

Must add a great beer (I used Honey Weiss) or pale ale to be a true Wisconsin cheese soup!!!! (substitute some of the chicken broth for the beer) Also, because of a corn allergy in our family I...

This was wonderful. I put the veggies and ham through my food chopper so they were grated and blended very well. I will make adjustments to flour and cornstarch next time as we like a thicker ...

Great soup, I added about 4 oz of Velvetta for more of a cheese taste. Exactly the taste I was searching for. Thanks for recipe!

There is a restaurant near my house that serves a great Wisconsin cheese soup. My wife wants me to make one like it, this was not it. It was to bland for her and she loves bland food. There was ...

It was better as a leftover! We weren't wild about it the first night but it got better and better.

This is a decent starting point. I would definately cook the veggies longer. And I used extra paprika and wasn't afraid of some salt and pepper. I also used 4 cups of cheese instead.