Wisconsin Cheese Soup: Creamy, Cheesy, and Comfort in a Bowl

If there’s one thing Wisconsin knows, it’s cheese, and when it comes to comfort food, few dishes represent the state’s dairy pride like Wisconsin cheese soup. This rich, creamy soup features bold cheddar, tender vegetables, and a smooth base that feels like a warm hug on a cold day.

At Tasty Plated, Chef Rachael grew up on hearty bowls of cheese soup served with crusty bread or poured into a sourdough bread bowl. Her version keeps the Midwest soul of the dish but adds a few tricks to get that restaurant-quality smoothness right at home.

Whether you serve it for game day, Sunday supper, or cold-weather comfort, this soup hits the spot every time.

• What Is Wisconsin Cheese Soup?

Wisconsin cheese soup is a creamy, cheddar-based soup that originates from, you guessed it, the dairy state itself. It’s typically made with Wisconsin sharp cheddar, a roux base, heavy cream or milk, and often diced vegetables like carrots, celery, and onion.

Some versions include beer for depth, while others lean into a smoother, kid-friendly profile. Either way, the goal is the same: smooth, cheesy goodness with just the right amount of richness.

Common ingredients include:

• Sharp Wisconsin cheddar

• Onion, celery, carrot (mirepoix)

• Butter + flour (for roux)

• Milk or cream

• Broth (chicken or veggie)

• Optional: beer, bacon, chives

• Ingredients You’ll Need for a Perfect Batch

Here’s Chef Rachael’s preferred lineup for a smooth, flavorful Wisconsin cheese soup:

For the soup base:

• 2 tablespoons butter

• 1 small onion, diced

• 1 stalk celery, diced

• 1 small carrot, grated or diced

• 2 tablespoons all-purpose flour

• 2 cups chicken or vegetable broth

• 1 cup whole milk

• 1 cup heavy cream

For the cheese:

• 2½ cups freshly shredded Wisconsin sharp cheddar
  (don’t use pre-shredded, it contains anti-caking agents that cause graininess)

Optional add-ins:

• ¼ cup lager-style beer (optional)

• Pinch of paprika or mustard powder

• Crumbled bacon, chives, croutons, or bread bowls for serving

• How to Make Wisconsin Cheese Soup (Step-by-Step)

Step 1: Sauté vegetables

In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Cook until soft, about 5 minutes.

Step 2: Make the roux

Sprinkle flour over the vegetables and stir to form a paste. Cook 1–2 minutes until golden and bubbling.

Step 3: Add liquids

Slowly whisk in broth, then milk and cream. Bring to a gentle simmer, stirring constantly. Cook 10 minutes, until thickened.

Step 4: Add beer and seasoning (optional)

If using, add beer now along with paprika, mustard powder, salt, and pepper to taste.

Step 5: Melt cheese slowly

Turn heat to low. Stir in shredded cheddar a handful at a time, stirring gently between each addition. Don’t let it boil after cheese is added.

Step 6: Blend (optional)

For a smooth texture, use an immersion blender before adding cheese. Or leave it chunky for a rustic feel.

• Chef Rachael’s Tips: Melting Cheese, No Grit, Full Flavor

There’s an art to melting cheese into soup, and Chef Rachael has it down.

Her best tips:

• Use freshly shredded cheese, it melts better and tastes richer

• Don’t add cheese until the heat is low, high heat = gritty soup

• Whisk gently and patiently

• Add a touch of mustard powder or white pepper for depth

• Blend veggies before adding cheese for ultra-smooth texture

“Once you nail the melt, the rest is easy. Don’t rush it, great cheese soup needs gentle heat and real cheese,” says Chef Rachael.

• Table: Wisconsin Cheese vs Broccoli Cheddar vs Beer Cheese

• Serving Ideas, Toppings, and Leftover Tips

This soup is all about comfort, so make it your own with toppings and sides that add contrast and texture.

Topping ideas:

• Crumbled bacon

• Toasted croutons

• Chopped chives or green onions

• Roasted jalapeños (for a kick)

• Extra shredded cheddar

How to serve it:

• In a sourdough bread bowl

• With a side salad for balance

• Alongside grilled bratwurst

• Paired with cold beer or dry cider

Storing leftovers:

• Store in fridge for up to 4 days

• Reheat gently on stove, don’t boil

• Add splash of milk or broth if it thickens too much

• Avoid freezing (cheese texture may break)

• FAQs About Wisconsin Cheese Soup

1. Can I use different types of cheese?
Yes! Try a mix of cheddar and gouda or fontina for variety. Avoid stringy cheeses like mozzarella.

2. Is beer necessary?
No, it adds flavor but can be skipped for a kid-friendly version.

3. Can I make this vegetarian?
Yes! Use vegetable broth and skip bacon.

4. Why did my soup turn gritty?
You likely added cheese over high heat or used pre-shredded cheese. Always melt cheese low and slow.

5. How do I thicken it more?
Simmer longer uncovered, or add more roux (1 tbsp butter + 1 tbsp flour).

6. Can I make it gluten-free?
Yes! Use a gluten-free flour blend or cornstarch slurry for thickening.

• Final Spoonful: The Soup That Feeds the Soul

If comfort had a flavor, it would taste like Wisconsin cheese soup, warm, velvety, and loaded with cheddar. It’s a bowl of cozy, with roots in Midwestern kitchens and hearts in every bite.

Chef Rachael’s version keeps it simple but perfect: no shortcuts, no fussy steps, just real cheese, honest flavor, and a little patience.

So grab your pot, shred your cheddar, and let this soup bring the kind of satisfaction only real food can.