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Wisconsin Beer Cheese Soup
Course
Soup
Keyword
Soup
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
1248
kcal
Ingredients
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
tbsp
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
Instructions
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.
Nutrition
Calories:
1248
kcal
|
Carbohydrates:
32
g
|
Protein:
41
g
|
Fat:
106
g
|
Saturated Fat:
63
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
1
g
|
Cholesterol:
313
mg
|
Sodium:
1134
mg
|
Potassium:
729
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
8674
IU
|
Vitamin C:
9
mg
|
Calcium:
1146
mg
|
Iron:
1
mg