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–+ servings

Wisconsin Native’s Beer Cheese Soup

This beer cheese soup, the pride of the Midwest, is creamy, flavorful, and spicy with beer, sharp Cheddar, milk, mustard, and Worcestershire sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
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