Wisconsin Cheese Soup
Creamy Wisconsin cheese soup with beef broth, cheddar, milk and cream. Tips for melting cheese, gluten-free swaps, reheating and servings.
This recipe is for one of your employees, and my daughter Jodie Parks. This was always her favorite soup when I worked at the Feed Store in Springfield IL.
Submitted by: Tom Parks from Springfield, Illinois
Yield: 1 gallon or 14 servings
- Simmer the beef-broth base 30 to 40 minutes, then finish by combining with a smooth cheese white sauce made from a roux, milk, and grated cheddar.
- Grate fresh cheese and add it slowly over low heat to avoid grainy or oily sauce. Use whole milk and whipping cream for best texture.
- Store in fridge 3 to 4 days. Freeze the broth base only and add dairy when reheating to avoid separation.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How many people does this recipe serve?
This batch makes about 8 to 10 servings, depending on portion size. Expect roughly 1 to 1.5 cups per serving.
Can I make the soup vegetarian?
Yes. Replace the beef broth with vegetable broth and use a vegetarian Worcestershire or a splash of soy sauce. Use nonalcoholic beer or omit the beer. Flavor will be milder, so taste and adjust salt and spices.
What cheeses work best and should I use pre-shredded cheese?
Sharp or aged cheddar gives the best flavor. Colby, Monterey Jack, Gruyere, or fontina also work. Avoid pre-shredded cheese when possible because anti-caking agents can make the sauce grainy. Freshly grate blocks of cheese and add it slowly over very low heat.
How can I make this gluten-free?
Either use a gluten-free 1:1 flour blend in place of the wheat flour for the roux or skip the roux and thicken with cornstarch. For cornstarch, mix 1/4 to 1/3 cup cornstarch with some cold milk to make a slurry, then whisk it into the hot milk to thicken.
Why does cheese sauce turn grainy or oily and how do I avoid that?
High heat, adding cheese too fast, or using low-fat dairy causes grainy or separated sauce. Keep heat very low, add freshly grated cheese in small amounts, stir gently, and avoid boiling once cheese is added. Full-fat dairy melts more smoothly.
How should I store and reheat leftovers?
Cool and refrigerate in a sealed container for 3 to 4 days. Reheat slowly over low heat, stirring frequently. If the soup has thickened or separated, add a little milk or cream and whisk until smooth. Do not boil after adding dairy.
Can I freeze this soup?
Cheese and cream can change texture when frozen. For best results, freeze the broth and vegetable base for up to 2 months and leave out the milk, cream, and cheese. Thaw and gently reheat the base, then finish by adding fresh milk, cream, and grated cheese.
How do I change the thickness or scale the recipe up or down?
To thicken, increase the roux (more flour and butter) or simmer longer to reduce liquid. To thin, add milk, broth, or cream a little at a time. To scale the recipe, multiply all ingredients by the same factor and maintain the balance between broth and dairy so texture stays consistent.
How many people does this recipe serve?
This batch makes about 8 to 10 servings, depending on portion size. Expect roughly 1 to 1.5 cups per serving.
Can I make the soup vegetarian?
Yes. Replace the beef broth with vegetable broth and use a vegetarian Worcestershire or a splash of soy sauce. Use nonalcoholic beer or omit the beer. Flavor will be milder, so taste and adjust salt and spices.
What cheeses work best and should I use pre-shredded cheese?
Sharp or aged cheddar gives the best flavor. Colby, Monterey Jack, Gruyere, or fontina also work. Avoid pre-shredded cheese when possible because anti-caking agents can make the sauce grainy. Freshly grate blocks of cheese and add it slowly over very low heat.
How can I make this gluten-free?
Either use a gluten-free 1:1 flour blend in place of the wheat flour for the roux or skip the roux and thicken with cornstarch. For cornstarch, mix 1/4 to 1/3 cup cornstarch with some cold milk to make a slurry, then whisk it into the hot milk to thicken.
Why does cheese sauce turn grainy or oily and how do I avoid that?
High heat, adding cheese too fast, or using low-fat dairy causes grainy or separated sauce. Keep heat very low, add freshly grated cheese in small amounts, stir gently, and avoid boiling once cheese is added. Full-fat dairy melts more smoothly.
How should I store and reheat leftovers?
Cool and refrigerate in a sealed container for 3 to 4 days. Reheat slowly over low heat, stirring frequently. If the soup has thickened or separated, add a little milk or cream and whisk until smooth. Do not boil after adding dairy.
Can I freeze this soup?
Cheese and cream can change texture when frozen. For best results, freeze the broth and vegetable base for up to 2 months and leave out the milk, cream, and cheese. Thaw and gently reheat the base, then finish by adding fresh milk, cream, and grated cheese.
How do I change the thickness or scale the recipe up or down?
To thicken, increase the roux (more flour and butter) or simmer longer to reduce liquid. To thin, add milk, broth, or cream a little at a time. To scale the recipe, multiply all ingredients by the same factor and maintain the balance between broth and dairy so texture stays consistent.
I have made this soup many, many times and misplaced my recipe. I came online and found the recipe from the famous Feed Store that features the best homemade cream soups and sandwiches. I also have misplaced the recipe for Mushroom Bisque from there and generally the owner will mail me the recipes upon asking….EXCEPT for the Cream of Broccoli which is AB FAB!!!! She just won’t part with that one! It’s cold out today and this is the recipe I was hoping to find on-line…THANK YOU so much for making my family’s day…they LOVE this soup.
I have made this since I am in love with the Feed Store and its soups. This tastes exactly like it as far as I am concerned. You will never regret having it!
I have tried 25-30 recipes for beer cheese soup and this one is the one I have been looking for !