Description

There's no need to go to Wisconsin to enjoy this soup. Just choose your favorite cheeses, preferably made in Wisconsin, and pair them with bacon, veggies and milk and voila, you have made a delicious meal.

Ingredients

• 6 T. butter
• 1/2 c. carrots, chopped
• 1/2 c. celery, chopped
• 1 medium onion, chopped
• 1/2 c. all-purpose flour
• 2 T. corn starch
• 4 c. chicken broth or stock
• 4 c. milk , regular, 2%, 1% or skim
• 8 strips bacon, cooked and crumbled
• 3/4 t. smoked paprika
• 1/4 t. cayenne pepper
• 1/4- 1/2 t. salt
• 1/4- 1/2 t. freshly ground black pepper
• pinch red pepper flakes
• 1/2- 1 t. hot sauce, or your preference
• 3 c. shredded cheeses like 1 c, habanero jack, 1 c. spicy gouda, and 1 c. sharp cheddar

Steps

1. Melt butter in a large stock pot over medium heat. Add in chopped carrots, celery and onion. Cook about 10 minutes, or until the veggies are fork tender.
2. Sprinkle flour and corn starch over the veggies. Stir to combine. Cook for 2-3 minutes.
3. Slowly add in chicken broth/stock and stir continously until well combined. After a few minutes, this mixture will start to thicken.