Wisconsin

Soup Recipes

 

Wisconsin Cheeseburger Chowder

1# Ground Beef

Brown beef in 3 to 4 quart pan and drain. Stir in potatoes, celery, onion, green pepper, bouillon, salt and water. Cover and bring to boil, reduce heat and simmer until vegetables are tender.

Blend flour with 1/2 cup milk; add to saucepan along with remaining milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese is melted.
2 Medium Potatoes, peeled and cubed
1/2 cup Celery, chopped
1/4 cup Onion, chopped
2 TBS Green Pepper, chopped
1 TBS Beef Bouillon
1/2 tsp Salt
1 1/2 cups Water
2 1/2 cups Milk
3 TBS Flour
1+ cup Sharp Cheddar cheese, shredded

Served with saltines or sourdough baguette dipping bread, this soup has become our most popular daily offering. We find that the more cheese we add the better the soup becomes!

 

Sour Cream Potato Soup
3 cups Potatoes, diced

Cook potatoes, celery and onion in water, covered, until tender; do not drain. Press through sieve, mash well, or puree in blender. Return to pan and add milk, boullion cubes, and butter. Mix sour cream with flour until smooth; add to soup and cook, stirring constantly until thickened. Season with salt and pepper.
1/2 cup Celery, chopped
1/2 cup Onion, chopped
3 cups Water
2 cups Milk
2 Chicken Bouillon cubes
3 TBS Butter
8 oz Sour Cream
1 TBS Flour
Salt & Pepper to taste

A creamy blend of two important Wisconsin products.