Caraway Cheese Soup

John and Kim Koepke

This recipe is from the kitchen of Wisconsin dairy farmers John and Kim Koepke, reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing ©2015. Photo credit: Peter Krumhart and Dean Tanner.
10 min Prep Time
25 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 25 min


  • 3 tablespoons butter
  • 1 cup chopped yellow onion
  • 1/4 cup all-purpose flour
  • 3 1/2 cups chicken broth
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 12 ounces Swiss and caraway cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • Toasted seasoned croutons
  • Cracked black pepper (optional)


Step 1

Melt the butter in a large heavy-bottom soup pot over medium heat. Add the onion. Cook, stirring occasionally, for 5 to 8 minutes, or until the onion begins to soften. Sprinkle the flour over the onion and cook, stirring constantly, for 1 to 2 minutes.

Step 2

Gradually add the chicken broth and wine, whisking constantly. Bring to a boil, whisking frequently. Decrease the heat to low and add the bay leaf. Cover and simmer for 20 minutes.

Step 3

Remove the bay leaf. Turn off the heat and stir in the heavy cream. Gradually add the cheese, one small handful at a time, stirring until each handful is melted before adding the next handful.

Step 4

Stir in the Worcestershire sauce and ground pepper. If the soup is not hot, return to low heat until warmed through.

Step 5

Top with the croutons and, if desired, cracked pepper.