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!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.

Step 5

Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Stir in the Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper. Adjust seasoning to taste.

Step 10

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.

Step 11

Ladle the soup into bowls and garnish with sliced green onions if desired.

Step 12

Serve hot with crusty bread or pretzel rolls on the side.

Nutrition Facts

Serving size	(3255.4g)

Amount per serving	% Daily Value*
Calories	4105.9

Total Fat 243.6g	0%
Saturated Fat 137.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 726.5mg	0%
Sodium 7101.6mg	0%
Total Carbohydrate 299.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 49.8g
Protein 156.2g	0%

Vitamin D 262.7IU	0%
Calcium 2622.4mg	0%
Iron 20.6mg	0%
Potassium 2697.6mg	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: 54.6%

Protein: 15.6%

Carbs: 29.8%