Description
At its core, Wisconsin Beer Cheese Soup is a thick, creamy chowder-style soup that celebrates two of the Midwest’s most beloved culinary exports: craft beer and high-quality dairy. Unlike basic cheddar soups that can sometimes feel one-dimensional or overly heavy, this recipe uses beer to introduce a complex, slightly tangy backbone that cuts right through the richness of the cream.
Ingredients
Scale
Serves 6
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup beer, preferably a lager or amber ale
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups (12 oz / 340 g) sharp Wisconsin cheddar cheese, freshly shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Optional toppings
- Croutons
- Extra shredded cheddar
- Chopped chives or green onions
- Crispy bacon
- Pretzel pieces
Instructions
- Sauté the vegetables: Melt the butter in a large heavy-bottomed pot over medium heat. Add the onion, celery, and carrot. Cook for 5–7 minutes, until softened.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds.
- Make the roux: Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This cooks out the raw flour taste.
- Add the liquids: Gradually whisk in the broth and beer, making sure the mixture is smooth. Slowly add the milk and heavy cream.
- Simmer: Bring the soup to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until slightly thickened. Do not let it boil vigorously.
- Add the seasonings: Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and salt.
- Add the cheese: Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until completely melted before adding more. Avoid boiling once the cheese is added, as high heat can cause the cheese to separate.
- Adjust the consistency: If the soup is too thick, add a little extra broth or milk. Taste and adjust the seasoning.
- Serve: Ladle into bowls and garnish with extra cheddar, croutons, bacon, or chives. Serve hot with crusty bread or soft pretzels.
Notes
This cozy Wisconsin-inspired soup is perfect for chilly evenings. The combination of creamy broth, sharp cheddar, and flavorful beer creates a comforting bowl that pairs wonderfully with warm crusty bread or soft pretzels.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 465 kcal
Keywords: homemade beer cheese soup, easy cheddar beer soup, Midwestern cheese soup recipe