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Wisconsin Cheddar Cheese Soup
As a food blogger, you have to give credit where credit is due and not use someone’s recipe trying to pass it off as your own (Major pet peeve of mine. You see it happening a lot).
I happened upon this recipe for Wisconsin Cheddar Cheese Soup at Sargento and hope they don’t mind me borrowing it! I doubt I can buy their cheddar here in the Netherlands, much less get my hands on reduced sodium cheese, so I just used regular cheddar instead. I love the recipes they have listed there!
This soup combines beer and cheddar. Need I say more? I mean, c’mon, it had my guy drooling just from hearing the recipe directions! I had to make this.
I made a few changes, though:
1) I added corn. I love corn.
2) I added crispy bacon. I love bacon.
3) I added onion. It’s the right thing to do.
I served the soup with an enormous amount of crusty French bread and it was a wonderful lunch. The soup somewhat reminded me of cheese fondue. Delicious!
Ingredients:
1/4 cup all-purpose flour
2 oz butter (1/4 cup)
2 cups sharp cheddar (grated)
2 tsp Worcestershire sauce
1 small onion
1 cup corn
2 cups milk
1 cup beer
1 1/2 tsp mustard powder
1/4 tsp cayenne pepper
1 tsp salt
pepper
Optional: Bacon or garlic croutons
Directions:
The happy lot. Heineken! Like you expected anything else from a Dutch girl, right?
Sargento used croutons, I opted for crispy bacon. Bacon rights all the wrongs in this world.
Two more things I’ve added: half a can of leftover corn from the night before. And a finely minced small onion.
Heat the butter and add the onion when the butter is still melting. Cook over low heat for about 5 minutes, but make sure not to let the onion brown.
Add the mustard powder.
And 1/4 cup all-purpose flour.
Stir well and cook the roux for a minute.
Pour in 2 cups of a milk and stir like a madman. I wanted a slightly thicker soup, if you don’t, add another 1/2 a cup of milk.
This photo will be enough to make grown men cry! Pour 1 cup of the beer into the soup. You can replace the beer with dry white wine, water or even chicken broth.
Season with the cayenne pepper—this will give a hint of color—Worcestershire sauce, salt and pepper. Stir in the corn and let the soup simmer for 5 minutes.
Add the cheese. You might as well stick it on your thighs straight away, but oh boy, this is the good stuff! I simply adore cheese soup.
Stir well and let the cheese melt. Give the soup another 5 minutes over low to medium heat.
Check the seasoning. Ladle the soup into pretty bowls and top each bowl with crumbled up bacon and some chopped up parsley.
Want to make the men in your life happy and convert even those that don’t care for soup? Make this soup, stat! It’s fast, simple, and tastes like a million bucks.
| Wisconsin Cheddar Cheese Soup | |
| Ingredients |
2 oz butter (1/4 cup) 2 cups sharp cheddar (grated) 2 tsp Worcestershire sauce 1 small onion 1 cup corn 2 cups milk 1 cup beer 1 1/2 tsp mustard powder 1/4 tsp cayenne pepper 1 tsp salt pepper Optional:> bacon or garlic croutons |
| Directions |
Add the mustard powder and flour. Stir well and cook the roux for a minute before pouring in the milk and beer. Season with cayenne pepper, salt, Worcestershire sauce and some pepper. Add the corn and simmer the soup for 5 minutes. Add the cheddar, stir well while the cheese melts. Give the soup another 5 minutes over low to medium heat. Check the seasoning. Ladle the soup into pretty bowls and top each bowl with crumbled up bacon and some chopped up parsley. |
| Meal type: | lunch |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
YUM! That looks wonderful. Hope your little man is all better!
@Deborah Patrick:
He’s doing a lot better! Still a somewhat persistent cough, though.
The soup looks absolutely delicious!
Kay; As far as I know, as long as you give credit to the best of your knowledge, you can feature someone else’s recipe. If you know the author of it is a bit pissy on the subject, it is best to get their written permission. I hear that the originators of Kentucky Derby Pie will sue the pants off anyone who uses that name for the recipe. And so, Chocolate Bourbon Pecan Pie will suffice. Michelen alumni David Lebovitz had never heard such a thing before, and he has a blog. The bloggers have been tagged as being bitchy about it, but the ones who roll their eyeballs at the bloggers for protecting their intellectual property, need to understand that much work goes into developing an original recipe and they are no less a creative entity as are musicians, or writers, or artists, all of whom are protected by copyright laws.
@Linda at Pink Elephants Coffee,LLC:
What you see a lot in food blogging land (even bigger food bloggers actually do this) is that some people will take a recipe from a place like allrecipes.com or so, post it and pass it off as their own without giving credit or even mentioning the original recipe/website they took it off.
You can’t copyright a recipe because a recipe is simply a list of ingredients. People who want to use my recipes really don’t need my permission, but it’s really bad manners to use someone’s recipe and not give credit.
Mmmm yummy soup! I love cheddar cheese, and have heard of this soup. I’m excited!!
I love that you posted this the day after Wisconsin’s (American football) Packers won the NFC championship and are advancing to the Super Bowl. As my Dutch hubby likes to say, they are the “other cheese heads.” Looks like we’ll be making this for the Super Bowl party.
This soup is a definite winner! Brilliant addition of the corn and bacon. Just brilliant! BeeBop’s gonna absolutely love this soup.
Yummi Kay it looks beautiful.
I read an article about Can a recipe be stolen? Interesting. The only thing that can not be taken from your blog are your beautiful pictures….. Heck I don’t even have a copyright on my page lol. But give credit is always nice :)
@arrisje:
What you can freely use is the ingredients, but the recipe as written here is copyrighted text. So you’d have to write the directions yourself.
Even then it’s considered bad manners to blatantly use someone else’s recipe/work and pass it off as something you came up with yourself.
The fun part though is when you make unique recipes, people are more likely to let you know that someone is using your recipe :)
Kay; Thank you so very much for your input. It’s one area that I was un- sure of and it is important to me at this particular time. I always give credit, be it a recipe or other things, and I don’t want to step on any toes or be rude. (I’ll e-mail you later to share why this is important to me at this time.)
I am now officially craving cheese soup.
Mmmm, Kay, this looks so good! And I agree about the importance of giving credit to the recipe source–amen! =)
By the way, I just installed Yummy Soup and it’s a great program. Thanks so much for doing that giveaway.
This looks like I could finish the entire pot of soup on my own. In one sitting.
My guys would LOVE this soup!!
I make this soup almost with the exact ingredients you used and I’ve had this recipe for 30 years. I never measure but I’m betting if I posted this recipe someone would swear it stole it from you. My point is, recipes have been around a long time and even when we think we’ve made something no one else has ever made……they probably have. I do understand giving credit where credit is due but I got my recipe (named Beer Cheese Soup) from a friend who got it from a friend………..and you know the rest.
@Janie:
I agree, there an awful lot of generic recipes out there, like Shepherd’s pie or boeuf bourguignon that are all derived from each other. Those are usually not the recipes posted to food blogs because you can read them in every cook book. Food bloggers mainly create and develop their own recipes. That is a process that takes time. You cook and tweak a recipe several times before the recipe is ‘perfect’.
An example were my http://www.kayotic.nl/blog/honey-glazed-chicken-bacon-bites
I knew for a fact that when I made that recipe, I was the only one (online) with that recipe. It was unique. Yet within a week or so I received an email that someone blogged the exact same recipe, put it on Tasty Kitchen, and the emails started dropping in. When you create recipes yourself people automatically link them to you and recognize them. They become as much of an identity as a photography style.
It makes a blogger look bad if they use someone’s recipe and not give credit. They’re not doing themselves any favors.
I completely understand what you’re saying and the frustrations. There’s a whole lot of people trying to make a name for themselves off other people’s talents. I have a shrimp etouffee’ recipe that I made up and then posted on my blog and I started seeing it on other blogs what I knew were readers of mine and it bothered me too!!
@Janie:
Luckily the food blogging world is pretty small, and sooner or later people will catch on. One thing I love though is when people take my basic recipes, tweak the heck out of it and make it their own.
Oh, this looks utterly delicious and I’m sure my cheese-loving boyfriend (he’s Dutch) will adore this!
I do love cheese soup. (Indiana is just a few miles from Wisconsin.) We usually add random veggies to this soup, too: carrots, peas, onions, celery, corn, etc., and serve, as you say, with lots of crusty bread.
So glad to hear that your son is feeling better!
@Jen: Another Wisconsonite in NL? It will be a very late super bowl party! Great recipe from my Home state Kay!
Oh yum, this looks so good
there’s beer and bacon, i love this recipe already. great post!
Just tried your recipe for my mom and dad. It’s a cold snowy day, and we ahd the soup for lunch with biscuits (scone-like bread) and baked apples. It was great — good texture and good flavor. I added a few extra veggies with the corn. Thanks for the recipe.