Wisconsin Beer Cheese Soup

Born in Wisconsin's dairy-and-brewery heartland, beer cheese soup turns sharp cheddar and a splash of lager into pure Midwest comfort. A gentle roux and tender vegetables keep the bowl silky, savory, and unmistakably local.

Serves 4

Estimate for one serving

• 620 cal
• 28g protein
• 22g carbs
• 46g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 12 oz lager or pilsner beer
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup half-and-half
• 16 oz sharp cheddar cheese, freshly shredded
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp sweet paprika
• 1/8 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives or green onion

Instructions

1. 1Melt the butter in a heavy 4- to 5-quart Dutch oven or soup pot over medium heat until foaming subsides.
2. 2Add the onion, carrot, and celery; cook, stirring often, until the vegetables soften and the onion turns translucent, 8 to 10 minutes—do not brown.
3. 3Stir in the garlic and cook until fragrant, about 45 seconds.
4. 4Sprinkle the flour over the vegetables and cook, stirring constantly, to form a smooth blonde roux, 2 to 3 minutes; it should smell toasty but stay pale gold.
5. 5Slowly pour in the beer while whisking, scraping up any bits from the bottom; simmer 2 minutes to cook off the sharp alcohol edge.
6. 6Whisk in the chicken broth, milk, and half-and-half. Bring just to a gentle simmer over medium heat, then reduce to medium-low and cook, stirring occasionally, until lightly thickened, 8 to 10 minutes.
7. 7Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring until each addition melts smoothly before adding more—this keeps the soup silky instead of grainy or gluey.
8. 8Stir in the Dijon, Worcestershire, paprika, cayenne, salt, and black pepper. Taste and adjust seasoning; the soup should be boldly cheesy with a clean beer backbone.
9. 9Return the pot to very low heat only if needed to warm through—do not boil after the cheese is added or it may separate.
10. 10Ladle into warm bowls, top with the chives, and serve immediately with soft pretzels or crusty bread.