Wisconsin Cheddar Cheese Soup

What a great soup for watching the game in front of the TV as this hearty soup full of cheesy goodness is destined to please any appetite.

Prep Time: 10 min
Cook Time: 50 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

1 tablespoon butter
½ cup carrots, shredded
½ cup leeks, halved
½ cup onion, chopped
2 tablespoons flour
1 ½ cup chicken broth
¾ cup beer
1 cup red potatoes, diced
¼ cup heavy cream
1 ¼ cup sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
¼ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

Cheesy Baguette Garnish
4 ¼-inch baguette slices
¼ cup cheddar cheese, shredded
4 teaspoons parsley, chopped

Allergens:

Alcohol, Gluten, Milk, Mustard, Nightshade, Wheat

Nutritional Information

Directions:

Melt the butter over medium heat in a large stock pot. Add the carrots, leeks and onion and cook until golden brown, about 10 minutes. Add the flour and cook, stirring for 4 more minutes. Stir in the broth, beer and ½ cup water. Add the potatoes and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are ender, about 15 minutes. Stir in the cream and the cheese, stirring until melted. Add the mustard, salt, pepper and cayenne. Do not let the soup boil.
For the cheesy baguette garnish: Sprinkle 2 tablespoons of the cheese on each bread slice and place under the broiler. Broil until the cheese browns lightly and sprinkle with parsley. Serve the cheesy baguette slice with a bowl of the soup.