Wisconsin Beer Cheese Soup

Wisconsin Beer Cheese Soup

1 cup (2 sticks) butter
1 1/2 cups finely diced onion
1 1/2 cups finely diced celery
1 1/2 cups finely diced carrots (optional)
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup flour
1 bottle (12 ounces) beer
2 cups chicken stock
6 to 8 cups half-and-half or whole milk (divided)
A few dashes hot sauce (to taste)
1 tablespoon Dijon mustard
1 to 2 dashes Worcestershire sauce
5 cups shredded sharp cheddar cheese
1 cup shredded Swiss cheese
1/2 cup heavy whipping cream
Chopped Italian parsley, chopped scallions, crumbled bacon, croutons or popcorn for garnish (optional)

In large soup pot, melt butter. Cook onion, celery, carrot and garlic until soft. Season with salt and pepper. Stir in flour, whisking constantly until well combined. Add beer and stock, whisking constantly, then add 6 cups half-and-half or milk, stirring constantly. Bring to a boil, then reduce heat and simmer, stirring, until mixture starts to thicken. Add hot sauce, mustard and Worcestershire.

Add cheese, a handful at a time, whisking until it is smooth and creamy. Add heavy cream. If too thick, stir in more milk or half-and-half. Taste and adjust for salt, pepper and hot sauce. Serve in bowls. Fun to garnish with chopped parsley or scallions, crumbled bacon and croutons or popcorn if you like.

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
Cooking Community - Share Your Recipe
Cooking Community - Share Your Java Blog

Blog Title


Please attach a photo of your recipe.
(Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

[honeypot hunt-349]

Book Club Choice

Your Name

Your Email

Book Title


[honeypot cantseethis]
[anr_nocaptcha g-recaptcha-response]


This is a unique website which will require a more modern browser to work! Please upgrade today!