Glenn Lindgren: In Minnesota and Wisconsin, everyone eats beer cheese soup, a creamy combination of sharp cheddar cheese and good American beer. It's a great dish on a cold day. For some reason, it's always served with fresh popcorn on top.

Raúl Musibay: In Miami, where the days are never cold and rarely cool, we enjoy our own cheese soup. There is no beer in it -- although that might not be a bad idea! I'm not so sure about the popcorn though!

Jorge Castillo:Sopa de crema de queso is made with a cheese that was very popular in Cuba: Gouda cheese. It's a great tasting cheese that melts easily and makes a deliciously rich soup. The perfect place to dip your hunk of freshly baked Cuban bread.

4 tablespoons butter

2 teaspoons finely minced onion

1 small clove garlic, minced

3 tablespoons flour

1/2 cup chicken broth

1 1/2 cups milk

6 ounces grated Gouda cheese

1 cup heavy cream

salt & pepper to taste