Wisconsin Potato Cheese Soup Recipes

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POTATO CHEESE SOUP



Potato Cheese Soup image

A rich potato soup. It'll warm you up on a cold winter day!

Provided by Marilyn Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 12

4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1 small onion, minced
1 ½ cups vegetable broth
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
  • In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
  • Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g

POTATO CHEESE SOUP



Potato Cheese Soup image

My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. -Carol Smith, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

WISCONSIN POTATO CHEESE SOUP



Wisconsin Potato Cheese Soup image

This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. -Darlene Alexander, Nekoosa, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups whole milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
Dash paprika
2 cups shredded cheddar cheese
Croutons
Minced fresh parsley

Steps:

  • In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

Nutrition Facts : Calories 239 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1029mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

CHEESE SOUP



Cheese Soup image

Provided by Alton Brown

Time 1h5m

Yield about 1 1/2 quarts (about 4 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Steps:

  • Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
  • Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
  • Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

WISCONSIN CHEESE CURD POTATO SALAD



Wisconsin Cheese Curd Potato Salad image

As a native Wisconsinite, I love cheese curds. I also love potato salad. Cheese curds are one of those food items that you won't find in all grocery stores nationwide, but you could substitute with chunks of cheddar cheese.

Provided by k8ogr8

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 8

8 red potatoes
½ onion, chopped
6 ounces Cheddar cheese curds, diced
1 ½ cups mayonnaise
2 tablespoons prepared yellow mustard
1 teaspoon seasoned salt
2 hard-boiled eggs, sliced
black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Let the potatoes cool enough to handle, and peel; allow the potatoes to cool thoroughly. Cut into bite-size pieces.
  • In a bowl, combine the potatoes, onion, cheese curds, mayonnaise, yellow mustard, and seasoned salt; mix thoroughly. Top the potato salad with hard-boiled egg slices and sprinkle with black pepper. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 9.5 g, Cholesterol 91 mg, Fat 41.4 g, Fiber 1.1 g, Protein 8.3 g, SaturatedFat 9.8 g, Sodium 543.2 mg, Sugar 1.7 g

TAVERN CHEESE SOUP



Tavern Cheese Soup image

This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup.

Provided by AZPARZYCH

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

5 cups russet potatoes, peeled and diced (about 2 lbs)
1 1/2 cups water
1 cup celery, chopped
1 cup leek, chopped
2 teaspoons chicken bouillon granules
8 ounces cheddar cheese, shredded
2 cups milk, warm
1 cup beer or 1 cup water, room temperature
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon white pepper

Steps:

  • In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
  • Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
  • Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
  • Gently stir in cheese until melted.
  • Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
  • Stir over low heat until hot.

Nutrition Facts : Calories 333.6, Fat 15.8, SaturatedFat 9.9, Cholesterol 51.2, Sodium 867.6, Carbohydrate 30.7, Fiber 3.3, Sugar 2.4, Protein 15.3

WISCONSIN CHEESE SOUP



Wisconsin Cheese Soup image

Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese.

Provided by PanNan

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 -2 tablespoon unsalted butter
1 1/2 cups day-old French bread, cut into 1/2 inch cubes
2 tablespoons unsalted butter
1 large onion, chopped fine
2 tablespoons flour
1/2 cup dry white wine
5 cups chicken stock
1 bay leaf
1/2 teaspoon salt (or to taste)
1 pinch white pepper
1/2 cup diced carrot
1/2 cup tiny cauliflower floret
1/2 cup thin-sliced green beans
1/4 cup whipping cream
sharp cheddar cheese, grated (3 cups)

Steps:

  • Preheat oven to 350.
  • Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
  • Stir in the bread cubes, tossing them to coat with the butter.
  • Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
  • (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
  • Stir in the onion, saute until soft and translucent, about 5 minutes.
  • Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
  • Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
  • Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
  • Pour in the cream and then mix in the cheese until melted and heated through.
  • Remove from the heat immediately and ladle into bowls.
  • Scatter the croutons equally over the bowls and serve.

Nutrition Facts : Calories 202.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 34.9, Sodium 495.5, Carbohydrate 14.4, Fiber 1.2, Sugar 5.2, Protein 6.2

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