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Name: Wisconsin Beer Cheese Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 Tablespoons unsalted butter; 1 medium onion, finely chopped; 2 medium carrots, finely chopped; 2 celery ribs, finely chopped; 3 garlic cloves, minced; ⅓ cup all-purpose flour; 3 cups chicken broth; 1 cup beer (preferably a Wisconsin lager or ale; I use Spotted Cow) or non-alcoholic beer; 1 cup half-and-half (see Note below regarding temperature); 2 cups shredded sharp cheddar cheese; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; Salt and pepper to taste; Chopped chives or finely chopped green onions; Croutons

Wisconsin Beer Cheese Soup

Description

This Wisconsin Beer Cheese Soup is a great one-pot recipe when you’re looking for a cozy meal that’s ready in about 1 hour. The combination of sharp cheddar, veggies, and beer gives it that classic flavor everyone loves, especially when using a good Wisconsin lager.

Ingredients

6 Tablespoons unsalted butter
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
3 cups chicken broth
1 cup beer (preferably a Wisconsin lager or ale; I use Spotted Cow) or non-alcoholic beer
1 cup half-and-half (see Note below regarding temperature)
2 cups shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste

Optional Garnishes:

Chopped chives or finely chopped green onions
Croutons

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Instructions

Melt Butter: In a large pot, melt butter over medium heat.
Cook Vegetables: Add finely chopped onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until vegetables are softened.
Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
Make Roux: Sprinkle all-purpose flour over vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly, until flour is lightly browned.
Add Liquids, Boil, Then Simmer: Gradually pour in chicken broth then beer, stirring constantly to avoid lumps. Bring mixture to a boil, then reduce stovetop heat to reach a gentle simmer, usually medium-low or low. Cook for about 15 minutes, stirring occasionally, until soup thickens.
Add Half-and-Half: Stir in half-and-half and cook for another 5 minutes.
Melt Cheese: Gradually add shredded cheese, stirring constantly until cheese is completely melted and soup is smooth.
Season Soup: Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper to taste. Cook for an additional 5 minutes to let flavors meld.
Serve Soup: Ladle soup into bowls and garnish with chopped chives or green onions and croutons if desired.

Recipe Notes:

Non-Alcoholic Beer: While some alcohol cooks off during simmering, it doesn’t fully evaporate. Non-alcoholic options like Heineken 0.0, Clausthaler Original, or Athletic Brewing Co. Upside Dawn will give you that beer flavor without the alcohol.

Temperature of Half-and-Half: Warm the half-and-half slightly before adding it to the soup. Cold dairy can cause the soup to curdle or separate. Warming it to about room temperature ensures a smooth integration.

Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat stored leftovers on the stove or in the microwave. Be sure to warm it slowly to avoid separating the cheese. If the soup thickens too much in the fridge, add a bit of extra broth or half-and-half when reheating.

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