Wisconsin Cheese N Beer Soup
Dive into the heart of comfort food with this rich and creamy Wisconsin Cheese N Beer Soup, a satisfying blend of sharp cheddar, Monterey Jack, and a smooth lager beer that captures the essence of Midwest flavor. This indulgent soup begins with a classic mirepoix base of onion, carrots, and celery sautéed in buttery perfection, then thickened to velvety consistency with chicken stock, milk, and heavy cream. Infused with a hint of Dijon mustard, smoked paprika, and Worcestershire sauce, it's a harmonious balance of savory and smoky notes. Perfect for cozy evenings, this crowd-pleasing dish pairs beautifully with crusty bread or soft pretzels for dipping. Whether served as a starter or a hearty main, this recipe is a must-try for cheese lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 3 cups chicken stock
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 cup lager beer
- 3 cups sharp cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large stockpot, melt the butter over medium heat.
Add the chopped onion, carrots, celery, and garlic. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
Gradually whisk in the chicken stock and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the soup base to thicken.
Reduce the heat to low and stir in the milk, heavy cream, and beer. Simmer gently for another 5 minutes, stirring occasionally.
Add the shredded sharp cheddar and Monterey Jack cheese, one handful at a time, stirring constantly until the cheese is fully melted and the soup is smooth.
Stir in the Dijon mustard, smoked paprika, Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning as needed.
Let the soup simmer on low for an additional 5-10 minutes to allow the flavors to meld, stirring occasionally to prevent sticking.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve immediately with crusty bread or soft pretzels for dipping.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 717 mg | 55% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 340 mg | 7% | |
*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.
