Real Wisconsin Beer Cheese Soup
Dive into the comforting embrace of Real Wisconsin Beer Cheese Soup, a rich and velvety classic that captures the heart of the Midwest. This hearty soup features a perfect blend of sharp cheddar cheese, a splash of your favorite lager or pale ale, and a medley of sautéed vegetables, creating a symphony of bold and savory flavors. Enhanced with a dash of paprika, cayenne, and Dijon mustard for subtle depth, this recipe is a true cold-weather staple. Creamy and indulgent, it’s ideal for serving with warm, crusty bread or soft pretzels to soak up every last drop. With just 15 minutes of prep and easy-to-follow steps, this soup is as enjoyable to make as it is to eat. Whether you're hosting game day or seeking a cozy weeknight meal, this beer cheese soup will transport you straight to the heart of Wisconsin.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 3 cups chicken stock
- 1 cup beer (lager or pale ale)
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional crusty bread or soft pretzels (for serving)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 8-10 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the mixture for 2-3 minutes to remove the raw flour taste.
Slowly whisk in the chicken stock, ensuring there are no lumps.
Add the beer and bring the mixture to a gentle simmer. Cook for 10 minutes, allowing the flavors to meld.
Reduce the heat to low and slowly stir in the milk and heavy cream. Warm the mixture without bringing it to a boil.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure a smooth texture.
Stir in the Worcestershire sauce, Dijon mustard, cayenne pepper, paprika, salt, and black pepper.
Simmer the soup for an additional 5 minutes, stirring occasionally, until thickened and creamy.
Taste and adjust the seasonings as needed.
Serve hot with crusty bread or soft pretzels on the side. Enjoy!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 495 mg | 38% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
