Wisconsin Cheddar Cheese Beer Soup
Indulge in the comforting warmth of Wisconsin Cheddar Cheese Beer Soup—a rich and creamy masterpiece that brings together the bold flavors of sharp Wisconsin cheddar, a splash of lager-style beer, and a medley of sautéed vegetables. Thickened with a buttery roux and enhanced with hints of Dijon mustard, Worcestershire sauce, and smoked paprika, this hearty soup delivers layers of savory depth. Perfect for cozy nights, this one-pot recipe is as easy to make as it is satisfying, with just 15 minutes of prep time and 30 minutes to cook. Serve with crusty bread or pretzels for a complete Midwest-inspired meal that’s sure to please cheese lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup lager-style beer
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp Wisconsin cheddar cheese, shredded
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons chives, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes, to make a roux. This will help thicken the soup.
Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming.
Add the beer to the pot and bring the mixture to a simmer, allowing the alcohol to cook off for about 5 minutes.
Reduce the heat to low and stir in the milk and cream, ensuring the liquids are fully incorporated and heated through.
Slowly add the shredded cheddar cheese, one handful at a time, stirring constantly until melted and smooth. Do not boil, as it can cause the cheese to separate.
Stir in the Dijon mustard, Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning as needed.
Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for added texture.
Ladle the soup into serving bowls and garnish with a sprinkle of smoked paprika and chopped chives, if desired.
Serve immediately with crusty bread or soft pretzels on the side.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 36.9 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2305 mg | 177% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1725 mg | 37% | |
*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.
