Wisconsin’s Favorite Beer Cheese Soup

The name says it all! A soup made of beer and cheese-trust me y’all will love this thick, creamy goodness.

The name says it all! A soup made of beer and cheese-trust me y’all will love this thick, creamy goodness.

Having a family with deep roots in Wisconsin there are certain foods that I’ve come to love and crave but could only get them at my grandma’s house; beer cheese soup is one of those dishes.  I have such fond memories of enjoying Sundays with her while eating beer bread, grilled beer brats with sauerkraut and beer cheese soup and beer…..(I am sensing a theme here!) while the Packers played on TV. Man, I would give my right arm to have just one more day like that with her.


This is perfect for a tailgating party or a Sunday football game day get-together. Grill up some beer brats, heat some sauerkraut, put on a pot of Beer Cheese soup and serve with some Wisconsin Beer Bread. Heck while you’re at it, root for the true Cheeseheads! Go Pack GO!

The name says it all! A soup made of beer and cheese-trust me y’all will love this thick, creamy goodness.


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Wisconsin's Favorite Beer Cheese Soup

Wisconsin's Favorite Beer Cheese Soup – the name says it all! A soup made of beer and cheese-trust me y’all will love this thick, creamy goodness.

Course lunch, Main Course
Cuisine American
Keyword beer, blue cheese, cheddar, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 2 onions chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 ½ sticks of butter
  • 1 ½ cups flour
  • 2 ½ bottles dark beer
  • 8 cups chicken stock
  • 4 cups heavy cream
  • 1 Tablespoon dry mustard
  • 2 Tablespoon + 2 tsp Worcestershire sauce
  • 1 Tablespoon pepper
  • 1 Tablespoon salt
  • 1 cup smoked Gouda cheese shredded
  • 1 cup aged white cheddar shredded

Instructions

  1. In a large pot over low heat, cook the onions, carrots and celery in the butter until the veggies are translucent, stirring frequently so that little to no browning takes place.
  2. Add the flour. Stir until combined, then cook for 2 minutes over low heat.
  3. Add the beer, chicken stock and heavy cream. Let simmer for 5-10 minutes.
  4. Stir in the dry mustard, Worcestershire, salt and pepper.
  5. Slowly whisk in the grated cheeses until thick and creamy.
  6. Serve with beer bread.


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