Chef Pachuco's Bad Ass Wisconsin Beer Cheese Soup

Dive into a bowl of pure comfort with *Chef Pachuco’s Bad Ass Wisconsin Beer Cheese Soup*, a rich and creamy masterpiece that combines bold, cheesy flavors with the hearty kick of a Wisconsin lager or ale. Perfectly balanced with sharp Wisconsin cheddar, Monterey Jack, and a medley of fresh vegetables, this soup brings depth and warmth to every spoonful. The smoky hint of paprika, tangy Dijon mustard, and a touch of Worcestershire sauce elevate its flavor while the beer creates a silky texture and robust finish. Whether garnished with chives, croutons, or pretzel bites, this soup is a crowd-pleasing choice for cozy dinners or game-day celebrations. Ready in just an hour, it's the ultimate recipe for beer cheese soup enthusiasts seeking an authentic taste of Wisconsin!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 large White onion, diced
• 2 stalks Celery stalks, diced
• 2 medium Carrots, diced
• 4 cloves Garlic cloves, minced
• 0.25 cup All-purpose flour
• 4 cups Chicken stock
• 2 cups Whole milk
• 1 cup Heavy cream
• 3 cups Wisconsin sharp cheddar cheese, shredded
• 1 cup Wisconsin Monterey Jack cheese, shredded
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Smoked paprika
• 1 teaspoon Hot sauce (optional, for heat)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 ounces Beer (preferably a Wisconsin lager or ale)
• 2 tablespoons Chives, chopped, for garnish
• 1 cup Croutons or pretzel bites (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. This will help thicken the soup base.

Step 5

Slowly whisk in the chicken stock, ensuring there are no lumps from the roux.

Step 6

Pour in the beer and stir to combine. Let the mixture simmer on medium heat for 10-12 minutes until slightly reduced.

Step 7

Lower the heat to medium-low, and gradually stir in the milk and heavy cream. Allow the mixture to heat through, but do not let it boil.

Step 8

Add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring constantly to melt the cheese and create a smooth consistency.

Step 9

Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, hot sauce (if using), salt, and black pepper.

Step 10

Simmer the soup gently for another 10-15 minutes, stirring occasionally, until thick and creamy.

Step 11

Taste and adjust seasoning if necessary. If the soup is too thick, thin it with a little additional chicken stock or beer.

Step 12

Serve hot in bowls, garnished with chopped chives and, optionally, croutons or pretzel bites for added texture and crunch.

Nutrition Facts

Serving size	(3743.7g)

Amount per serving	% Daily Value*
Calories	5238.0

Total Fat 342.6g	0%
Saturated Fat 184.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 967.8mg	0%
Sodium 9165.5mg	0%
Total Carbohydrate 307.7g	0%
Dietary Fiber 18.1g	0%
Total Sugars 52.3g
Protein 206.8g	0%

Vitamin D 310.7IU	0%
Calcium 4155.3mg	0%
Iron 18.4mg	0%
Potassium 2719.0mg	0%

*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.

Source of Calories

Fat: 60.0%

Protein: 16.1%

Carbs: 23.9%