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!
Cook on low, then add seasonings, cheese and thickening slurry
- 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.
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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