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 Wisconsin Cheddar, this soup boasts a lot of flavor with the sharpness from the cheese and a slight tangy flavor from the beer.
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!
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 this recipe to work, you have to use an aged Wisconsin 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.
How to make it:
Cook on low, then add seasonings, cheese and thickening slurry
What kind of beer 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.
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 it in the refrigerator for up to three days.
Freezing is not recommended, as the soup gets grainy. Reheat in microwave or on stovetop.
You may need to add a little water when reheating.
Serve your Wisconsin beer cheese soup 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
Wisconsin Beer Cheese Soup
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 .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 aside2 strips bacon
- Add butter, chopped onion, celery and carrots to stockpot; cook for 5-minutes or until semi-tender1 tablespoon butter, ½ cup yellow onion, ¼ cup celery, ¼ cup carrots
- Add beer, 1 ½ cups of water, Worcestershire sauce, white pepper, garlic powder, Dijon mustard and cayenne pepper; simmer for 10-minutes12 ounces beer, 1½ cups water, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon white pepper
- Add half-n-half and cheddar cheese; cook for 10-minutes on low heat2 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 low½ cup water, 2 tablespoons flour
- Season with salt to taste; garnish withr 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)
- 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
John Hall says
Great soup thanks for sharing.
One thing I make with this is popcorn.
Anecia says
Yes! A little popcorn on top - that's how they do in Wisconsin;) Thank you very much!
Smz says
6 stars if there was another.
Smz says
Being a Wisconsin native, this recipe made me try it for myself and it’s the best I’ve ever had.
Anecia says
Thank you very much! I am honored to have an official Wisconsin native approve this! Much gratitude:)
Smz says
Best soup ever! I’ve made it four times and my family absolutely loves it. This woman can cook!
Anecia says
Thank you! I'm glad you enjoyed it!
Chel says
Would it be good with any beer?
Anecia says
Yep. An amber ale has the best flavor, but you can use any kind in my opinion.
Debi says
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! 🙂
Anecia says
Thank you!