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Home » Soups and Stews

Wisconsin Beer Cheese Soup

Published: Aug 16, 2020 · Last Modified: Aug 20, 2022 by Anecia

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You'll love this creamy Wisconsin Beer Cheese soup! Creamy cheddar flavor ready in 30-minutes !

You don't have to go to Green Bay or Milwaukee to get this signature dish of Wisconsin!

Made with aged sharp Wisconsin Cheddar, this soup boasts a lot of flavor with the sharpness from the cheese and a slight tangy flavor from the amber beer.

Soup in a bowl with a side of amber beer and biscuits.
In Wisconsin, beer cheese soup is often garnished with popcorn!

Wisconsin is known for its cheese so that's probably why you'll find this delicious soup served in every restaurant and bar in the State.

Interestingly, a lot of folks up there garnish this thick soup with popcorn! Yes, you heard me right! I've made it before and garnished it that way and it's pretty good! 

Jump to:
  • You'll love this recipe!
  • Ingredients
  • How to make it:
  • The best beer for beer cheese soup
  • Expert tips
  • How to prevent the soup from being grainy
  • Storage and reheating
  • Related recipes:
  • 📋 Recipe

You'll love this recipe!

  • Simple ingredients- you probably have all the ingredients in your kitchen!
  • Inexpensive- no fancy gourmet ingredients and easy on the wallet
  • Versatile-make it as thick or thin as you like!

Cooked popcorn is a common garnish added to this soup, particularly in Milwaukee bars and restaurants. Add some at the end if you like!

Ingredients

One thing is certain. For best results, the best cheese to use for this soup is aged brick Wisconsin cheddar cheese. You can buy Wisconsin cheese in most parts of the United States - just look at the label and make sure it's from Wisconsin. If you can't find a Wisconsin cheese, use an aged, high-quality, full-fat sharp cheddar cheese. Tillamook aged cheddar cheese is a good substitute!

Do not use pre-shredded cheese. It's coated with some type of anticoagulant powder that doesn't melt well and turns out grainy.

The additional ingredients are: Dijon mustard, half-n-half, Worcestershire sauce, garlic powder, cayenne powder, all-purpose flour, butter, a sweet yellow onion, carrots, celery, bacon, beer, salt and ground white pepper.

Ingredients on counter labeled

How to make it:

In a Dutch oven or large stockpot, cook the bacon; once crispy, remove it and set aside. Add the butter and chopped vegetables and cook till tender.

Add the beer, then add the half-n-half; on low heat, add remaining seasonings and shredded cheddar cheese. Cook on low until the cheese melts; at the end of the cooking process, add the thickening slurry and allow soup to cook on medium high heat until it reaches your desired thickness. Season to taste with salt and white pepper. 

The liquids in this creamy soup are half-n-half, water and beer; however you can substitute with heavy cream and use chicken broth or chicken stock instead of water.

Four instruction images showing how to make it

Cook on low, then add seasonings, cheese and thickening slurry

Shredded cheese added to soup
Use low heat when adding cheese and slurry
Slurry being added to soup
Use low heat when adding thickening slurry

The best beer for beer cheese soup

Amber beer or lager works best in this recipe due to the medium malt and caramel flavors. If you don't have an amber beer, a pale ale or a darker beer will work as well.

If you prefer no alcohol in your soup, you can substitute with a non-alcoholic beer.

Expert tips

  • For best results, use an aged sharp cheddar cheese that is not pre-shredded
  • Let the half-n-half sit come to room temperature; otherwise, it will curdle  
  • If you want a thicker soup, add another slurry of water and flour; you may have to adjust the seasonings 
  • Make sure the stove is on low heat when you add the cheese and when you add the slurry
  • If you want a super smooth texture, use an immersion blender or food processor 

How to prevent the soup from being grainy

Use a high-quality, full-fat cheese and shred it using a food processor or hand shredder

Do not add cheese to a bubbling, super hot soup; add it when it's warm; this prevents the soup from being grainy

Storage and reheating

Store it in the refrigerator for up to three days in an airtight container. Freezing is not recommended, as the soup gets grainy. For best results, reheat in microwave or on stovetop. You may need to add a little water when reheating.

Cheese soup garnished with bacon and shredded cheddar

Serve your Wisconsin beer cheese soup on game day or any day with Irish soda bread or, top it with cooked popcorn like the natives do!!!

Related recipes:

  • Creamy White Bean Soup
  • New Mexico Green Chile Chicken Soup
  • Cream of Mushroom Soup
  • Chicken Tortilla Soup

If you make this recipe, please leave a comment below!

📋 Recipe

Cheese soup garnished with bacon and shredded cheddar

Wisconsin Beer Cheese Soup

Creamy Wisconsin cheddar cheese soup infused with a little beer and seasonings!
4.80 from 24 votes
Print Text Recipe Rate
Course: Soup
Cuisine: American, International
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Yield: 6 cups
Author: Anecia Hero
Prevent your screen from going dark

Ingredients 

  • 1 lb. cheddar cheese , not pre-shredded; get a block of cheese
  • 2 strips bacon
  • 1 tablespoon butter , salted or unsalted
  • ½ cup yellow onion .chopped
  • ¼ cup carrots, finely chopped .chopped (about 1 large carrot)
  • ¼ cup celery, finely chopped .chopped (about 2 stalks)
  • 12 ounces beer amber
  • 1½ cups water , for soup
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Dijon mustard (see recipe notes)
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 2 cups half n half
  • ½ cup water , for thickening slurry
  • 2 tablespoons flour

Instructions 

  • Get half-n-half out of the fridge and let it come to room temperature. If you skip this step, you run the risk of it curdling.
  • In a large stockpot, on medium heat, cook bacon until crispy; remove and set aside; leave the bacon grease in the stockpot
    2 strips bacon
  • Add butter, chopped onion, celery and carrots to stockpot; cook for 5-minutes or until semi-tender
    1 tablespoon butter, ½ cup yellow onion, ¼ cup celery, finely chopped, ¼ cup carrots, finely chopped
  • Add beer, 1 ½ cups of water, Worcestershire sauce, white pepper, garlic powder, Dijon mustard and cayenne pepper; turn heat to simmer for 10-minutes
    12 ounces beer, 1½ cups water, 1 teaspoon Worcestershire sauce, 2 tablespoons Dijon mustard (see recipe notes), ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon white pepper
  • Add half-n-half and cheddar cheese to a warm broth; (See Recpe Notes); cook for 10-minutes on low, simmering heat
    2 cups half n half, 1 lb. cheddar cheese
  • In a measuring cup, combine ½ cup of water and 2 tablespoons of flour; mix well; add to soup; continue to cook on low
    ½ cup water, 2 tablespoons flour
  • Season with salt to taste; garnish with bacon crumbles (or popcorn!)

Notes

  • While the bacon is cooking, chop vegetables and shred cheese
  • Remove half-n-half from fridge and let it sit out while you're making the soup (don't add cold half n half to hot soup--it will curdle). This also helps prevent grainy soup.
Dijon mustard
This adds a little heat and acid to the soup; if you're not a fan of spicy, start with 1 teaspoon of Dijon; as you simmer the soup, continue tasting until you have your preferred amount of Dijon mustard.
  • Once all the ingredients are added to the soup, let it simmer a few minutes; taste for salt
  • Turn the heat to low when you add the cheese. Cheese breaks down and gets gritty when it's added to super hot (bubbling) broth. Also,low fat cheeses turn gritty sometimes. Tillamook is a good higher-quality brand! Also, sometimes, if you remove the soup from the heat and add a smidgen of vinegar - this might remedy any gritty texture.
  • If you want a thicker soup, add another slurry to the soup (½ cup water + 2 tablespoons flour)
  • If you add more than one flour slurry, re-taste the soup; you may need to add more salt or cayenne
  • Amber or pale ale beers work best, but if you don't have either of these, a regular beer will work as a substitute
  • If you want a smoother texture, use an immersion blender or pour the soup into a blender or food processor (you may have to do this in batches); strain through a fine strainer and serve

Nutrition Estimate

Serving: 1cupCalories: 474kcalCarbohydrates: 11gProtein: 22gFat: 37gSaturated Fat: 23gCholesterol: 115mgSodium: 553mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 2046IUVitamin C: 2mgCalcium: 640mgIron: 1mg
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Reader Interactions

Comments

  1. Tricia says

    November 20, 2022 at 8:46 am

    4 stars
    Does this soup do well in a crockpot/slow cooker?

    Reply
    • Anecia says

      November 20, 2022 at 10:02 am

      I have not made Wisconsin Beer Cheese soup in a slowcooker before since the stovetop recipe is pretty quick and easy in itself! Let me know if you make it in a slow cooker! Thank you!

      Reply
  2. Jane says

    February 27, 2022 at 3:32 pm

    1 star
    I followed the recipe step by step twice and the cream curdled twice. Any help?

    Reply
    • Anecia says

      February 28, 2022 at 12:44 pm

      I'm sorry this happened. Cream curdles when it's cold and added to a hot liquid; you can prevent any curdling by allowing your cream to come to room temperature first before adding it to the soup.

      Reply
  3. Mindy says

    February 09, 2022 at 2:58 pm

    5 stars
    I think it’s a great soup! The flavors of the worcestershire and beer did it! And I didn’t chintz on the cheese! It’s tough to get Wisconsin brand extra sharp cheddar cheese in Texas for some reason. I used Tillamook. When all was done, I used the immersion blend for a smoother soup. I spooned out a test (hey, somebody’s gotta do it🥴😂)
    and it was a little gritty in texture. Can’t really tell when you eat it but I could see it on the spoon. What did I do wrong?

    Reply
    • Anecia says

      February 10, 2022 at 12:46 pm

      Thanks for sharing this, Mindy! Typically, cheese breaks down and gets gritty when it's added to super hot (bubbling) broth. Also,low fat cheeses turn gritty sometimes. Tillamook is a good higher-quality brand! Also, sometimes, if you remove the soup from the heat and add a smidgen of vinegar - this might remedy the gritty texture. I'll make a note of this in the recipe notes.

      Reply
  4. John Hall says

    November 21, 2021 at 4:26 pm

    5 stars
    Great soup thanks for sharing.
    One thing I make with this is popcorn.

    Reply
    • Anecia says

      November 22, 2021 at 9:13 am

      Yes! A little popcorn on top - that's how they do in Wisconsin;) Thank you very much!

      Reply
  5. Smz says

    September 10, 2021 at 7:02 pm

    5 stars
    6 stars if there was another.

    Reply
  6. Smz says

    September 10, 2021 at 6:39 pm

    5 stars
    Being a Wisconsin native, this recipe made me try it for myself and it’s the best I’ve ever had.

    Reply
    • Anecia says

      September 10, 2021 at 7:04 pm

      Thank you very much! I am honored to have an official Wisconsin native approve this! Much gratitude:)

      Reply
      • Rebecca says

        March 30, 2022 at 3:01 pm

        I myself am a Wisconsin born and raised. Just transplanted to South Carolina recently. I decided to give this recipe a go because it was always one of my husband's favorites.
        I did use bacon grease, and I also added a few diced potatoes with the veg. Instead of bacon at the end I have cut and quarter brats. Yum!
        As with the temp when adding the cream and the cheese, you must remember to temper the heat as it continues to cook. The heat can never get too hot or it will break down and get gritty.
        Thanks for a great recipe!!

      • Anecia says

        March 30, 2022 at 8:10 pm

        Thanks, Rebecca! I love your idea of adding potatoes and brats to the Wisconsin Beer Cheese soup! Thank you for sharing and I'm glad you enjoyed!

  7. Smz says

    September 10, 2021 at 6:34 pm

    Best soup ever! I’ve made it four times and my family absolutely loves it. This woman can cook!

    Reply
    • Anecia says

      September 27, 2021 at 11:24 am

      Thank you! I'm glad you enjoyed it!

      Reply
  8. Chel says

    August 25, 2021 at 5:51 pm

    Would it be good with any beer?

    Reply
    • Anecia says

      August 25, 2021 at 5:56 pm

      Yep. An amber ale has the best flavor, but you can use any kind in my opinion.

      Reply
  9. Debi says

    August 24, 2020 at 7:10 pm

    5 stars
    There's hardly anything I love more than cheese and beer, so this soup is calling my name! I can't wait to try it! 🙂

    Reply
    • Anecia says

      August 26, 2020 at 8:59 am

      Thank you!

      Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

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