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Yields:
8 servings
Meal Type:
Soups
Rating:
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Wisconsin Cheese Soup

A cheesy, peppery soup.

Ingredients

Directions

  1. In a small saucepan over medium-high heat, combine celery, bell pepper and chicken broth. Bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and set aside.
  2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in pepper, salt and cream.
  3. Bring to a boil, then stir in cheese until melted.
  4. Stir in reserved vegetables and cooking liquid.
  5. Heat through and serve.
  6. Note: if thicker consistency is desired, add one or two egg yolks and simmer an additional 10-20 minutes.
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Reviews 
Really good using 2 cups fat free evap milk & low fat extra sharp cheddar.
14 May 15 by member: mrsmax
Sounds delicious I cant wait to try it not sure if I can yet Im in the induction phase it states you can in moderation you can but as good of ratings that Ive read about the soup I mite go over board, like swimming in it, just joking lol but I saving it for stage 2.
13 Mar 15 by member: syndi55
This looks SO GOOD; thank you for posting/sharing this recipe. I may add chicken to this!
03 Feb 14 by member: Babe53
SO Good!! I also sauteed jalapeno w/ the onion ( I like heat) and I like a thinner soup so I used more broth. It turned out yummy!!
30 May 13 by member: gypsylu
Delicious!! My husband hates the texture of the veggies (onion, peppers and celery) so I threw them in the blender with the broth and added a bag of frozen brocolli that needed to used. Hubby isn't on a low carb diet and he loved it and wants me to make again.
18 Nov 12 by member: Juls63
great!
21 Sep 12 by member: d4da
Yes, it is perfect for Atkins--just a little adjusting and it would be great for the 400 calorie fix also. Like the heavy cream could be cut to 1/2 to 1 cup and the rest in skim milk. Or 1 cup cream and other cup in the broth. Cut the butter in 1/2. add the other peppers and I still have the taste of a decadent soup--Atkins or otherwise. Thanks
31 Oct 11 by member: bonrat
Wow, this looks good! I'm thinking of adding a few splashes of hot sauce (or some jalapenos like Atriel suggested). I think I would substitute cubanelle (sweet Italian peppers) for the green bell pepper as those tend to be a little bitter when cooked. Nice recipe for the upcoming cold months. Thanks! :)
This is gourmet, no joke! I made it tonight and it's sooooo good, you can add brocoli florets to it and make it brocoli cheddar soup, yummm. I'm thinking about making this soup for a family dinner we have coming up, it's that good.
15 Apr 08 by member: Tatyushka
for south beach phase 2 maybe...only in small quantities...the butter and heavy cream are not recommended...
18 Feb 08 by member: veggies yuk
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Nutrition summary:

There are 388 calories in 1 serving of Wisconsin Cheese Soup.
Calorie break-down: 85% fat, 6% carbs, 9% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
388
 
% Daily Values*
Total Fat
37.4g
58%
Saturated Fat
23.384g
117%
Trans Fat
-
Polyunsaturated Fat
1.382g
Monounsaturated Fat
10.592g
Cholesterol
126mg
42%
Sodium
358mg
15%
Total Carbohydrate
5.53g
2%
Dietary Fiber
0.8g
3%
Sugars
1.9g
Protein
9.35g
Vitamin D
-
Calcium
2010mg
201%
Iron
3.60mg
20%
Potassium
189mg
5%
Vitamin A
15000IU
300%
Vitamin C
333.0mg
555%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
19%
of RDI*
(388 calories)
19% of RDI
Calorie Breakdown:
 
Carbohydrate (6%)
 
Fat (85%)
 
Protein (9%)
* Based on a RDI of 2000 calories


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