Wisconsin Country Soup, a personal favorite
For many a century, cheese has been a tasty addition to many dishes. As Wisconsin has grown to be the heartland for American cheese, many Wisconsin recipes have come forth to create an especially cheesy cuisine. I learned how to make this soup on a short tour of Wisconsin. It’s an easy and quick crowd pleaser that works as a rich side soup for any occasion.
Ingredients:
Ok, so:
In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree this potato mixture in a blender or food processor. Return this mix to the saucepan and stir in the milk and seasonings. Add the cheese and let it melt. As soon as all the cheese is melted, top with a few croutons, or crackers, or cheese-its and serve.
Ingredients:
- 2 tablespoons of butter
- 1 ½ teaspoons of salt
- 1/3 cup of chopped celery
- ¼ teaspoon of ground black pepper
- 1/3 cup of chopped onions
- 4 cups of diced peeled potatoes
- 1 cup of shredded cheddar cheese
- 3 cups of chicken broth
- 2 cups of milk
- 1 dash of paprika
Ok, so:
In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree this potato mixture in a blender or food processor. Return this mix to the saucepan and stir in the milk and seasonings. Add the cheese and let it melt. As soon as all the cheese is melted, top with a few croutons, or crackers, or cheese-its and serve.
Comments
Post a Comment