Jaysun's Wisconsin 3 Cheese Beer Soup

Immerse yourself in the heart of Midwest comfort with Jaysun's Wisconsin 3 Cheese Beer Soup, a rich and indulgent dish perfect for chilly evenings or game-day gatherings. This velvety soup combines the robust flavors of sharp cheddar, smoky gouda, and nutty parmesan, all harmonized by the malty undertones of an amber or lager beer. Tender bites of sautéed onion, carrot, and celery add depth, while a creamy base enriched with heavy cream ties everything together. Finished with a touch of Dijon mustard and Worcestershire sauce for a savory kick, this one-pot wonder is as flavorful as it is satisfying. Serve it with crusty bread or pretzel rolls for a hearty, beer-inspired meal that pays homage to Wisconsin’s love for cheese and brews. Perfect for cheese lovers, beer enthusiasts, and anyone looking for a comforting treat!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 Yellow onion, finely diced
• 1 Carrot, finely diced
• 1 Celery stalk, finely diced
• 3 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 3 cups Chicken broth
• 12 ounces Beer (amber or lager)
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 cup Smoked gouda cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Paprika (optional, for garnish)
• 2 tablespoons Chopped fresh chives (optional, for garnish)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken broth while stirring to avoid clumps. Bring the mixture to a simmer.

Step 6

Add the beer and return to a simmer. Cook for about 10 minutes, allowing the flavors to meld and the soup to slightly thicken.

Step 7

Reduce the heat to low and stir in the heavy cream.

Step 8

Working in small batches, add the shredded cheddar, gouda, and grated parmesan cheeses, stirring constantly and ensuring each batch is melted before adding more.

Step 9

Stir in the Dijon mustard, Worcestershire sauce, salt, and black pepper. Taste and adjust seasonings as needed.

Step 10

Remove the pot from heat and use an immersion blender to puree the soup until smooth, if desired. Alternatively, serve as is for a chunkier texture.

Step 11

Ladle the soup into bowls and garnish with paprika and fresh chives, if using. Serve immediately with crusty bread or pretzel rolls.

Nutrition Facts

Serving size	(2093.2g)

Amount per serving	% Daily Value*
Calories	3125.9

Total Fat 249.9g	0%
Saturated Fat 156.2g	0%
Polyunsaturated Fat 0g
Cholesterol 764.0mg	0%
Sodium 7384.2mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 8.0g	0%
Total Sugars 13.1g
Protein 118.8g	0%

Vitamin D 72.0IU	0%
Calcium 3053.0mg	0%
Iron 7.6mg	0%
Potassium 1948.5mg	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: 74.1%

Protein: 15.7%

Carbs: 10.2%