Wisconsin Sausage Cheese Soup (No Beer)

There’s something about the combination of smoky sausage, creamy cheese, and a hearty base that just screams comfort. I remember my first taste of a soup like this, not in a fancy restaurant, but at a potluck during a snowy Wisconsin winter. Bundled in layers, we huddled around steaming bowls, the warmth spreading from our bellies to our fingertips. The tangy cheddar and the rich broth was a welcome reprieve from the biting wind, and the generous chunks of sausage made it a meal in itself. From that day on, I knew I had to recreate that comforting experience in my own kitchen, and this recipe is my tribute to that memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 1/4 cup butter
• 1 onion, chopped
• 1 carrot, chopped
• 1 teaspoon garlic, minced
• 1 cup all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 bay leaf
• 7 ounces cheddar cheese, shredded
• 3 ounces swiss cheese, shredded
• 1/2 lb smoked sausage, sliced. Use spicy if you like.

Equipment Needed

• Medium saucepan
• Small skillet
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons
• Paper towels

Instructions

1. Begin by melting the butter in a medium saucepan over medium heat. Allow the butter to fully melt and coat the bottom of the pan before moving on.
2. Add the chopped onion, carrot, and minced garlic to the saucepan. Sauté these vegetables until they soften, which should take approximately 5-7 minutes. Stir frequently to prevent burning and ensure even cooking. The goal is to lightly caramelize the vegetables, which enhances their flavor.
3. Sprinkle the all-purpose flour over the softened vegetables. Cook the flour for 5 minutes, stirring constantly. This creates a roux, which will thicken the soup. It’s crucial to cook the flour long enough to eliminate its raw taste.
4. Gradually add the chicken broth and milk to the saucepan, whisking continuously to avoid lumps. Be sure to incorporate the liquid slowly so that the flour blends in smoothly.
5. Stir in the Worcestershire sauce, salt, dry mustard, and bay leaf. The Worcestershire sauce adds a depth of umami flavor, while the dry mustard provides a subtle tang.
6. Reduce the heat to low and cook the soup until it has thickened, whisking often. This may take about 10-15 minutes. Watch carefully to prevent the soup from sticking to the bottom of the pan. The consistency should be thick enough to coat the back of a spoon.
7. Remove the bay leaf and discard it. The bay leaf has imparted its aromatic essence, and it’s no longer needed.
8. Slowly whisk the shredded cheddar cheese and swiss cheese into the soup until they are fully blended and the soup is smooth. Add the cheese gradually to ensure it melts evenly and doesn’t clump. Adjust the heat as needed to maintain a gentle simmer.
9. While the soup is thickening, prepare the smoked sausage. Cut the sausage lengthwise into quarters, then slice into 1/2-inch pieces. This ensures that each bite of soup contains a generous amount of sausage.
10. Sauté the sliced sausage in a small skillet over medium-high heat until it is heated through and slightly browned. This should take about 5-7 minutes.
11. Use paper towels to blot any excess grease from the sautéed sausage. This helps to prevent the soup from becoming overly oily.
12. Add the sautéed sausage to the cheese soup. Stir to combine.
13. Serve the soup hot.

Expert Tips & Tricks

• Cheese Choice: Feel free to experiment with different cheese combinations. Gouda, Havarti, or even a little bit of pepper jack can add interesting flavor profiles. Just be sure to use cheeses that melt well.
• Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup. You could also use a spicy smoked sausage.
• Vegetable Boost: Add other vegetables like diced potatoes or celery to the soup for extra heartiness. Sauté them along with the onion and carrot.
• Make-Ahead Prep: The soup base (before adding the cheese and sausage) can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, reheat the base, then add the cheese and sausage.
• Preventing Lumps: To ensure a smooth soup, make sure the roux is properly cooked and whisk the liquid in gradually. If lumps do form, you can use an immersion blender to smooth out the soup.
• Thickening Soup: If the soup is not thick enough, you can whisk a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Add the slurry to the soup and simmer until it thickens.

Serving & Storage Suggestions

Serve the Wisconsin Sausage Cheese Soup hot with a crusty loaf of bread for dipping. A sprinkle of fresh parsley or chives adds a nice touch of color.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or broth if the soup has thickened too much during storage.

The soup can also be frozen for longer storage (up to 2 months). However, the texture may change slightly after thawing. To minimize this, cool the soup completely before freezing, and thaw it slowly in the refrigerator overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	468 kcal	23%
Total Fat	34g	52%
Saturated Fat	20g	100%
Cholesterol	102mg	34%
Sodium	1255mg	52%
Total Carbohydrate	23g	8%
Dietary Fiber	1g	4%
Sugars	4g	–
Protein	21g	42%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour.
• Vegetarian: Substitute the smoked sausage with plant-based sausage alternatives or add more vegetables like mushrooms or bell peppers. You can also use vegetable broth instead of chicken broth.
• Dairy-Free: Use a plant-based milk alternative like almond milk or soy milk. You’ll also need to use dairy-free cheese alternatives, which can be found in most grocery stores. Keep in mind that the flavor and melting properties of dairy-free cheeses may differ from regular cheese.
• Different Sausage: Experiment with different types of sausage, such as Italian sausage or chorizo, for a unique flavor twist.
• Seasonal Adaptation: In the fall, add pureed pumpkin or butternut squash to the soup for a seasonal variation.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Shredding your own cheese from a block is recommended for the best results.

Q: How can I make this soup spicier?
A: You can add a pinch of cayenne pepper, a dash of hot sauce, or use a spicy smoked sausage. Start with a small amount and adjust to your preference.

Q: My soup is too thick. How can I thin it out?
A: Add a little more milk or chicken broth, one tablespoon at a time, until you reach your desired consistency.

Q: Can I use a different type of broth?
A: Yes, you can substitute vegetable broth for chicken broth if you prefer. It will alter the flavor slightly, but it will still be delicious.

Q: How do I prevent the cheese from clumping in the soup?
A: Add the cheese gradually, whisking continuously, and make sure the soup is simmering on low heat. Don’t allow the soup to boil after adding the cheese.

Final Thoughts

This Wisconsin Sausage Cheese Soup, without the beer, is a hug in a bowl. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or any time you need a little comfort. Don’t be afraid to experiment with different cheeses and sausages to create your own unique version. I hope you enjoy making and sharing this soup as much as I do. Let me know in the comments if you tried it out, and what changes you may have made. Happy cooking!