Katie Lee Biegel
Wisconsin Cheese Soup
What’s not to love about a bowl of warm, melty cheese soup? This is hearty, rich and perfect for getting cozy with on a cold night — or warming you up at a chilly tailgate.
TECHNIQUE TIP: Keep the heat very low or turn off the stove completely when adding the grated cheddar cheese to avoid clumping. Stir in the cheese a little at a time, until each batch melts.
SWAP OPTION: Beer can be substituted for wine.
Ingredients
- 2tablespoons unsalted butter
- 1medium yellow onion, diced
- 2medium carrots, diced
- 2ribs celery, diced
- 1bay leaf
- 2sprigs fresh thyme
- 1/4cup all-purpose flour
- 1/2teaspoon sweet paprika
- 1/2cup dry white wine
- 2cups whole milk
- 1quart low-sodium chicken broth
- 8ounces processed cheese product, such as Velveeta, cubed
- 8ounces 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
Preparation
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.
On low heat, gradually add Velveeta until melted. Slowly add cheddar cheese, constantly stirring until melted. Serve with desired toppings.
