Wisconsin Cheddar Cheese Soup


4 Tbl. Butter

2 carrots, chopped

2 stalks celery, chopped

1 green bell pepper, chopped

1 onion, chopped

1/2 cup chopped ham

1/3 cup flour

4 cups chicken broth

4 cups milk

1 1/2 Tbl. Cow-abunga seasoning

2 cups shredded cheddar cheese


  • 1

    In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onion, and green pepper. Sauté until cooked through and onion is translucent, about five minutes. Season with Cow-abunga seasoning.

  • 2

    Stir in flour and cook an additional two minutes until thickened. Add milk, paprika, cayenne, and mustard. Stir in cheese, and simmer slowly while whisking until melted. Remove from heat, and serve topped with some freshly popped popcorn.

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