Wisconsin Beer Cheese Soup

You'll love this creamy cheese soup! It's ready in 30-minutes and has a really nice flavor!

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!

Ingredients:

Instructions:

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

Expert tips:

• 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 in the fridge for up to three days; freezing is not recommended, as the soup gets grainy. Reheat in microwave or on stovetop.

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!

Wisconsin Beer Cheese Soup

Creamy cheese soup infused with a little beer and spices!

5 from 5 votes

Print Rate

Course: Soup

Cuisine: American, International

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 cups

Calories: 474kcal

Author: Anecia Hero

Ingredients 

1x2x3x

• 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

Instructions 

• 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

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)
• 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

 

 

Nutrition

Serving: 1cup | Calories: 474kcal | Carbohydrates: 11g | Protein: 22g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 553mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2046IU | Vitamin C: 2mg | Calcium: 640mg | Iron: 1mg

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