Wi Beer Cheese Soup
Indulge in the comforting flavors of Wisconsin with this rich and velvety Beer Cheese Soup, a perfect blend of savory cheddar, hearty vegetables, and the subtle maltiness of beer. This classic dish begins with a sautéed medley of onion, carrot, and celery, enhanced with garlic for depth. A light roux thickens the base, which is then lifted with chicken or vegetable broth, heavy cream, and a splash of your favorite light lager or ale. Sharp cheddar cheese takes center stage, melted to silky perfection and accented with Dijon mustard, Worcestershire sauce, and a hint of smoked paprika. Blended to a smooth, creamy consistency, this soup is an irresistible crowd-pleaser. Serve it garnished with fresh chives and alongside croutons or pretzel bites for the ultimate comfort food experience. Perfect for game days, chilly evenings, or anytime you crave a taste of Wisconsin!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 1 large Carrot, finely diced
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 0.33 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Beer (preferably a light lager or ale)
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chives, chopped (optional, for garnish)
- 1 cup Croutons or pretzel bites (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 2-3 minutes, stirring, until the flour is golden and no raw smell remains.
Gradually pour in the chicken or vegetable broth, whisking constantly to ensure no lumps form.
Add the beer and stir to combine. Allow the mixture to come to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
Reduce the heat to low and stir in the heavy cream.
Add the shredded cheddar cheese a handful at a time, stirring constantly until fully melted and incorporated.
Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Adjust seasonings to taste.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return to the pot.
Simmer for a few more minutes to let the flavors meld together, stirring frequently to prevent sticking.
Ladle the soup into bowls and garnish with chopped chives, if desired. Serve with croutons or pretzel bites for dipping.
Nutrition Facts
Calories |
4166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 11030 mg | 480% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 23.7 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2674 mg | 206% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1872 mg | 40% | |
*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.
