Wisconsin Beer Cheese Soup
Velvety sharp cheddar soup with a malty beer backbone, the tavern favorite that warms up any cold night.
Ingredients (serves 4)
- 3 cups shredded cheddar
- 1 bottle beer
- 2 cups chicken stock
- 1 cup half and half
- 1 onion
- 2 carrots
- 2 stalks celery
- 4 tbsp butter
- 1/3 cup all-purpose flour
- 1 tsp Worcestershire
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
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Save this recipeInstructions
- 1
Finely dice the onion, carrots, and celery.
- 2
Melt butter in a Dutch oven over medium heat and cook the vegetables 8 minutes until soft.
- 3
Stir in flour and cook 2 minutes, then slowly whisk in the beer and chicken stock until smooth.
- 4
Simmer 10 minutes, stirring occasionally, until the vegetables are tender and the soup thickens.
- 5
Reduce heat to low, stir in half and half, Worcestershire, and Dijon, then add the cheddar a handful at a time, stirring until each addition fully melts.
- 6
Season with black pepper, keep below a simmer so the cheese stays silky, and serve with crusty bread or popcorn on top.
