Wisconsin Beer Cheese Soup
Warm up with the ultimate comfort food: Wisconsin Beer Cheese Soup, a creamy and hearty dish that captures the essence of Midwestern cuisine. This indulgent soup blends sharp cheddar cheese, lager-style beer, and a rich medley of vegetables, creating a velvety base bursting with flavor. Finished with a touch of Dijon mustard, Worcestershire sauce, and a dash of paprika, it’s a harmonious balance of savory and tangy notes. Perfect for cold-weather gatherings or game-day feasts, this easy-to-make recipe invites you to serve it with crusty bread or pretzel rolls for the ultimate cozy pairing. Whether creamy-smooth or left chunky for texture, this beer cheese soup is pure comfort in a bowl!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 3 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup lager-style beer
- 2 cups sharp cheddar cheese, shredded
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (optional, for garnish)
- 1 loaf crusty bread or pretzel rolls (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
Lower the heat and stir in the milk and heavy cream. Allow the soup to gently simmer for another 5 minutes, being careful not to let it boil.
Pour in the beer and stir well to combine. Simmer for 5 more minutes to cook off the alcohol and let the flavors meld together.
Add the shredded cheddar cheese, a handful at a time, stirring constantly to ensure a smooth and creamy consistency. Do not let the soup boil after adding the cheese.
Stir in the Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper. Adjust seasoning to taste.
Remove the soup from heat and use an immersion blender (optional) to puree the soup for a smoother texture, or leave it chunky if you prefer.
Ladle the soup into bowls and garnish with sliced green onions if desired.
Serve hot with crusty bread or pretzel rolls on the side.
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 6901 mg | 300% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 48.6 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2544 mg | 196% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2516 mg | 54% | |
*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.
