Wisconsin Cheese Soup II

Wisconsin Cheese Soup II

151
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"I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread."

Ingredients

30 m {{adjustedServings}} servings 449 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
  2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.
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Reviews

151
  1. 205 Ratings

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A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that usin...

I love the fact that it doesn't use "processed cheese food" as that is just wrong. Anyway, yummy! A few changes: I was out of carrots, though I didn't miss them I'm sure they would have added a ...

This is absolutely the best cheese soup recipe I have ever tried. It is incredibly good by itself but especially good with a crusty bread. I have made it with celery instead of broccoli and if...