Wisconsin Cheese Soup Recipe
For lunch, dinner or the ultimate snack, this cheddar cheese soup and pretzel combination is super comforting. The soup is creamy and hearty from the vegetables and the seasoned sourdough pretzel nuggets add the perfect amount of crunch and additional seasoning the soup needs. Our Garlic, Cheddar Jalapeno or Buffalo varieties would also be great atop this Wisconsin cheese soup recipe.
Ingredients
- 4 cups chicken stock
- 1 large onion, diced
- 1 carrot peeled and diced
- 1 stalk celery, diced
- ¼ cup unsalted butter
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 cups Wisconsin Cheddar cheese, shredded
- 1 block of cream cheese
- 1 ¼ cups whole milk, divided
- ¼ cup cornstarch
- 1 cup of Chesapeake OMG! Pretzels
Instructions
- Add stock, onion, carrot, celery, butter, salt and pepper to your slow cooker. Cover and cook on high until vegetables are tender, about 3 hours. If you don’t have a slow cooker, you can do this in a dutch oven on the stovetop over low heat.
- Whisk shredded cheese, cream cheese, and 1 cup of the milk into the stock and vegetable mixture. Cover and cook on high until the cheese is melted and smooth, whisking occasionally, about 45 minutes.
- In a small bowl, whisk together cornstarch and remaining ¼ cup milk until smooth. Whisk the slurry into soup in the slow cooker. Cover and cook on high, whisking occasionally, until thickened, about 15 minutes.
- Serve warm with Chesapeake OMG! Pretzels on top.
Nutrition
Calories: 877kcalCarbohydrates: 64gProtein: 25gFat: 58gSaturated Fat: 32gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 151mgSodium: 4870mgPotassium: 1037mgFiber: 1gSugar: 15gVitamin A: 1452IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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