A creamy cheese soup to enjoy as a meal starter, or as a meal on it’s own.
I still remember my first taste of Wisconsin cheese soup. It was one of the few times as a child I got to eat out at a restaurant. Valentinos to be exact. Yes, I know it’s not Michelin star quality food, but for a kid who didn’t get to eat out often, it was a magnificent world of food.
Wisconsin cheese soup didn’t look all that appetizing at the time. It was yellow, and a bit gloopy looking with little chunks of what I could only imagine were vegetables. Vegetables were not on my list of tasty food at the time. All I knew was the label said cheese soup, so I gave it a try. Much to my surprise it was one of the best things I’d ever tasted. I gave it another go and found out the little vegetable chunks didn’t have a lot of flavor but they added a fun texture.
From that time on Wisconsin cheese soup was one of my guilty pleasures.
Wisconsin Cheese Soup Recipe Notes
While researching Wisconsin cheese soup my biggest question, was also the most obvious to answer, though I wanted to look into it to make sure there wasn’t something more to it. That question was, what exactly makes a cheese soup, Wisconsin cheese soup?
A cheese made in Wisconsin is the answer. Sharp cheddar is the usual variety of cheese in the recipe, though I did find a few other recipes with other cheeses. My experience has been sharp cheddar gives it the best flavor. Additionally, there is usually some vegetables diced into it, though, again, those ingredients vary by recipe.
In the past I’ve attempted cheese soup, only to fail miserably. My experience taught me that cooking cheese too long will give it a grainy texture, and you need to melt the cheese into a cream base. Taking this prior knowledge I got to work on my keto version of Wisconsin Cheese Soup.
My favorite versions of Wisconsin Cheese Soup have always included carrots, however I’m aware that not everyone considers carrots a keto friendly food. If you don’t want to include the carrot, don’t. It’s mostly a texture element for me rather than flavor, so you won’t be losing any of the taste by omitting it.
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Melt butter in the bottom of a soup pot, cook carrot, celery, onion, and mushrooms until carrots are tender. Sprinkle xanthan gum over vegetables being careful not to add too much in any one spot. This will prevent clumping.
Add broth, cream, cheese, and remaining spices to the soup. Stir until cheese is melted. Serve.
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