Ingredients
- 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
Creamy, Cheesy, and Loaded with Flavor
This Wisconsin cheddar cheese soup is everything you want in a comfort dish—rich, creamy, and packed with bold, savory flavor.
Built on a classic base of vegetables and sharp cheddar, a hit of Cow-Abunga seasoning brings that deep, off-the-grill richness that takes this soup from good to unforgettable.
Preparation:
- In a large Dutch oven, melt butter over medium heat.
- Add carrots, celery, onion, and green pepper. Sauté for about 5 minutes, until softened and the onion is translucent.
- Season with Cow-Abunga and stir to coat the vegetables evenly.
- Stir in flour and cook for an additional 2 minutes, allowing the mixture to thicken slightly.
- Add milk, stock, paprika, cayenne, and mustard. Stir well and bring to a gentle simmer.
- Stir in the cheese and continue to cook slowly, whisking until fully melted and smooth.
- Remove from heat and serve hot.
Pro Tip:
Keep the heat low once the cheese goes in—too much heat can cause it to break or turn grainy. Stir slowly and consistently for the smoothest texture.
Make It Your Own:
- Use a mix of sharp and mild cheddar for a balanced flavor
- Add crispy bacon or ham for extra richness
- Swap milk for half-and-half for a thicker soup, it helps!
- Stir in a splash of beer for a classic Wisconsin-style twist
What To Serve It With:
Serve topped with freshly popped popcorn for a classic Midwest touch, or with crusty bread, pretzels, or a simple green salad.