Wisconsin Beer Cheese Soup: A Hearty Midwest Comfort Classic

Wisconsin Native’s Beer Cheese Soup

Ingredients for Beer Cheese Soup

• 4 slices thick-cut bacon
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 3 cups whole milk
• 2 cups chicken broth
• 12 oz lager or ale beer
• 2 cups sharp Cheddar cheese, grated
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt and freshly ground pepper, to taste
• Chopped chives, for garnish

How to Make Beer Cheese Soup

1. In a large pot over medium heat, cook bacon until crisp. Transfer bacon to a paper towel–lined plate, leaving drippings in the pot.
2. Add onion, carrots, celery, and garlic to the bacon fat. Sauté until vegetables are tender, about 5–7 minutes.
3. Sprinkle flour over vegetables; stir continuously to form a golden roux, about 2 minutes.
4. Gradually whisk in milk and chicken broth until smooth. Bring to a gentle simmer.
5. Pour in beer and simmer for 10 minutes, allowing flavors to meld and alcohol to cook off.
6. Reduce heat to low. Stir in grated Cheddar cheese, Dijon mustard, and Worcestershire sauce until cheese melts into a velvety texture.
7. Season with salt and pepper to taste. Crumble cooked bacon over soup, reserving some for garnish.
8. Ladle into bowls, sprinkle with chives and remaining bacon. Serve hot with crusty bread or soft pretzels.

Tips for Creamy Beer Cheese Soup

• Choose the right beer: A lager or mild ale keeps bitterness in check.
• Use aged Cheddar: Sharp, aged cheese yields the best depth of flavor.
• Control thickness: Adjust milk or broth for desired consistency.
• Prevent graininess: Shred cheese yourself and stir gently off the heat.

Pro Tip: For a smoky twist, add a dash of smoked paprika.

Enjoy your delicious beer cheese soup!