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Nutrition Facts
Serving Size 1 (339g) Recipe makes 4 servings
Calories 426
Calories from Fat 268		(62%)
Amount Per Serving		%DV
	Total Fat 29.8g	45%
	Saturated Fat 18.6g	92%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 966mg		40%
Potassium 420mg		12%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 1.0g	3%
	Sugars 2.1g
Protein 21.8g		43%
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Week of September 6

KellyMac6

Wisconsin Cheese Soup

Recipe #311697 | 45 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: weekend cooker
Jul 3, 2008

a tasty soup anytime of the year.

SERVES 4 , 4 1/2 cups (change servings and units)

Ingredients

2 tablespoons butter
1/2 cup chopped onion
1/4 cup carrot, diced
1/4 cup celery, diced
1/3 cup flour
1/2 teaspoon baking soda
2 cups milk
chopped parsley (optional)
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) package cold pack wisconsin sharp cheddar cheese
2 teaspoons crushed red pepper flakes

Directions

1
In a medium saucepan melt butter.
2
Add onion, carrots, and celery, cook until tender.
3
Stir in flour, cook and stir 2-3 minutes or until bubbly.
4
Stir in baking soda.
5
Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
6
Add cheese, and red pepper, stirring until melted and well blended.
7
Garnish with parsley.

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Course > Soups
Main Ingredient > Meat > Poultry > Chicken
Preparation > Time to Make > < 60 mins
Occasion > Taste/Mood
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: KellyMac6

On Sep 12, 2009

Very good soup, it was quite spicy though so next time I would cut the red pepper in half. Also I would add in some garlic as other chefs have recommended.

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From: Sharon123

On Mar 15, 2009

I made this using vegetable broth and rice milk and it turned out really good! I halved the recipe just for me. Thanks! Made for Please Review My Recipe game.

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From: kittycatmom

On Mar 9, 2009

DH says this soup is "Outstanding" I also increased the butter slightly and added some finely chopped garlic. We had this along with Toasted Ham and Cheese Sandwich With Herb Butter for a delicious lunch. Thanks weekend cooker! Made for 1.2.3 Hits Tag

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From: appleydapply

On Oct 10, 2008

We enjoyed this soup for dinner. I would just change a couple of things to make it perfect: I would reduce the amount of flour by about half since the soup was plenty thick, and all the flour muddied the taste a little. And, I would cut the amount of red pepper flakes in half. I loved the spicy flavor, but it was just a little too spicy for us!

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