OK, so have I ever told you I’m from Wisconsin? Well, not totally but I did live there during my high school and college years so I feel like I can say I’m from there 🙂 Anyways…if you aren’t familiar with all things Wisconsin let me enlighten you, hehehe 🙂
Wisconsin is known for many things but at the top of the list is cheese (or cows I suppose) and beer, Leinenkugel’s being the operative beer choice. And with these two, shall I say food groups, we from Wisconsin enjoy a little something known as Beer Cheese Soup. Oh my heaven, it is SO ridiculously good…waaaay better than broccoli cheese soup. For realsies! This soup is something I miss dearly now that I am living south of the border in Illinois where finding it on any restaurant’s ‘Today’s Daily Soup’ list is just not happening, sigh.
Luckily, I have in my possession an absolutely awesome recipe that let’s me have a little Wisconsin love-fest whenever my heart desires 🙂 And I can pass this truly amazing soup recipe on to you thanks to an old high school friend, Sara, or as I’ll always know her as, Sara Dee…my go-to girl for all things Wisconsin. She was so sweet to share it with me, the pregnant lady craving some crazy delicious Wisconsin-y soup. Yippee and Thankyouverymuch!
So, let me just say if you are looking for a great dinner option for your family this weekend I highly suggest you give it a whirl!! It gets a two thumbs up from me and the hubs, an overly excited ‘hip hip hooray’ from Noah and Penny and what’s even better? 4 bowls licked clean. Really. Enjoy!
Yum and Yum!
Wisconsin Beer Cheese Soup
Recipe type: Soup
- 4 chicken bouillon cubes
- 3 cups water
- 1 can dark beer (Leinie's Creamy Dark is a must if you live in Wisconsin!!)
- 1 cup diced celery
- 1 cup diced onion
- 2½-3 cups cubed raw potatoes
- 1 package frozen mixed veggies
- 1 pound of cubed Velveeta cheese
- ½ tsp salt
- ½ tsp pepper
- Cook covered for 20 minutes: Bouillon, water, beer, celery and onion.
- Add potatoes, celery, onion and frozen veggies and cook an additional 5 minutes longer.
- Add cheese and cook on low heat until cheese is melted.
- DO NOT BOIL.
- Add salt and pepper to taste.
So first, cook your bouillon cubes, water, beer, onions and celery for 20 minutes.
Then, add your potatoes and veggies and cook for 5 more minutes.
Once cheese is all melt-y good add your salt and pepper to taste…SO FREAKIN’ GOOD!