You'll love this creamyWisconsin 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 Cheddar, this soup boasts a lot of flavor with the sharpness from the cheese and a slight tangy flavor from the beer.
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!
Cook on low, then add seasonings, cheese and thickening slurry
What kind of beef do I use?
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 will work as well.
- For best results, use an aged sharp cheddar cheese that is not pre-shredded
- Let the half-n-half sit out a while before adding it; 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 slurry
- If you want a super smooth texture, use an immersion blender or food processor
Storage and reheating:
Store Wisconsin Beer Cheese Soup in the fridge for up to three days; freezing is not recommended, as the soup gets grainy. Reheat in microwave or on stovetop.
Serve this creamy cheddar cheese soup with Irish soda bread or, top it with cooked popcorn like the natives do!!!
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If you make this recipe, please leave a comment below!
Wisconsin Beer Cheese Soup
- 1 lb. cheddar cheese
- 2 strips bacon
- 1 tablespoon butter
- ½ cup yellow onion chopped
- ¼ cup carrots chopped (about 1 large carrot)
- ¼ cup celery chopped (about 2 stalks)
- 12 ounces beer amber
- 1½ cups water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 cups half n half
- ½ cup water
- 2 tablespoons flour
- In a large stockpot, cook bacon until crispy; remove and set aside
- Add butter, chopped onion, celery and carrots to stockpot; cook for 5-minutes or until semi-tender
- Add beer, 1 ½ cups of water, Worcestershire sauce, white pepper, garlic powder, Dijon mustard and cayenne pepper; simmer for 10-minutes
- Add half-n-half and cheddar cheese; cook for 10-minutes on low heat
- In a measuring cup, combine ½ cup of water and 2 tablespoons of flour; mix well; add to soup; continue to cook on low
- Garnish with bacon crumbles and serve
- 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)
- Once all the ingredients are added to the soup, let it simmer a few minutes; taste for salt
- 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