Wisconsin Cheddar And Vegetable Soup
Creamy Wisconsin Cheddar and vegetable soup combines tender vegetables with sharp cheddar and a touch of sherry, making it a comforting, flavorful choice for any hearty meal.
Ingredients
- 3 Tbsp. butter ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1 cup chopped cauliflower ⓘ
- 2 large Russet potatoes, chopped ⓘ
- 2 cups homemade chicken stock or canned ⓘ
- 1 quart milk ⓘ
- 1/8 tsp. ground nutmeg ⓘ
- 1/8 tsp. ground pepper ⓘ
- 2 cups shredded Cheddar cheese ⓘ
- 1/4 cup sherry
- 1 Tbsp. Dijon mustard ⓘ
- Tabasco sauce ⓘ
- Worcestershire sauce ⓘ
Instructions
- In a large soup pot, melt the butter over low heat.
- Saute chopped onion, chopped celery, chopped cauliflower, and chopped potatoes until soft.
- Add chicken stock, milk, ground nutmeg, and ground pepper to the pot and bring to a simmer.
- Let the mixture simmer until the vegetables are tender, about 5 minutes.
- Puree the soup in batches in a blender, then return it to the pot and bring to a boil.
- Turn off the heat and gradually add the shredded Cheddar cheese, stirring until melted.
- Reheat the soup gently, stirring, being careful not to boil.
- Add the sherry, Dijon mustard, Tabasco sauce, and Worcestershire sauce to taste.
- Garnish with croutons and additional shredded cheese before serving.
Tips & Substitutions
To enhance the flavor of your Wisconsin Cheddar and Vegetable Soup, consider using homemade chicken stock for a richer taste. If you're short on time, canned stock works well too. For a creamier texture, blend a portion of the vegetables and stir them back in. You can substitute cauliflower with broccoli or even add carrots for extra sweetness.
Serving Suggestions
Serve the soup hot, garnished with croutons and additional shredded cheese for added texture and flavor. This hearty soup pairs beautifully with a fresh green salad or crusty bread for a complete meal. For a unique twist, consider serving it alongside 'Fried' Chicken(Lo-Cal, Low-Fat) for a comforting dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium heat to prevent curdling of the cheese. If the soup thickens too much, add a bit of milk or chicken stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Wisconsin Cheddar And Vegetable Soup contains roughly 844 calories, with 25g protein, 79g carbohydrates, and 50g fat. It is an excellent source of protein (50% of the Daily Value), calcium (50% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1165mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this Wisconsin Cheddar and Vegetable Soup vegetarian by substituting the chicken stock with vegetable stock. Additionally, ensure that the cheese you use is vegetarian-friendly, as some cheeses contain animal rennet.
How can I make the soup spicier?
To add more heat to your soup, increase the amount of Tabasco sauce or Worcestershire sauce to your taste. You can also incorporate diced jalapeños or a pinch of cayenne pepper during the cooking process for an extra kick.
Can I freeze this soup?
Freezing the soup is possible, but it's best to do so without the cheese added. Allow the soup to cool completely, then transfer it to freezer-safe containers. When ready to enjoy, thaw in the refrigerator overnight and reheat gently, adding cheese just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).