Wisconsin Beer Cheese Soup

Name: Wisconsin Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup unsalted butter; 2 carrots, diced; 2 celery stalks, diced; 1 yellow onion, diced; 2 garlic cloves, minced; 1/2 cup all-purpose flour; 4 cups chicken or vegetable broth; 1 cup Wisconsin lager or pilsner beer; 1 cup heavy cream; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1/2 tsp hot sauce; 4 cups sharp Wisconsin cheddar cheese, shredded; 1 cup smoked Gouda cheese, shredded; to taste salt; to taste black pepper, freshly ground; 4 green onions, thinly sliced; 2 cups popcorn, freshly popped; 4 strips bacon, cooked and crumbled

A Midwestern comfort food staple featuring Wisconsin's two most famous products: beer and cheese. This rich, velvety soup blends local craft beer with aged cheddar for a hearty meal that embodies Wisconsin's dairy heritage and brewing traditions. Popular in supper clubs and pubs throughout the state, it's often garnished with popcorn for a unique regional touch.

45 minMediumServes 6420 cal/serving

AmericanSoupStovetopVegetarian

Ingredients

1/4 cup unsalted butter
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
2 garlic cloves, minced
1/2 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup Wisconsin lager or pilsner beer
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp hot sauce
4 cups sharp Wisconsin cheddar cheese, shredded
1 cup smoked Gouda cheese, shredded
to taste salt
to taste black pepper, freshly ground
4 green onions, thinly sliced
2 cups popcorn, freshly popped
4 strips bacon, cooked and crumbled

Instructions

1

In a large Dutch oven or heavy-bottomed pot, melt the 1/4 cup unsalted butter over medium heat.
2

Add the 2 diced carrots, 2 diced celery stalks, and 1 diced yellow onion to the pot. Cook until the vegetables are soft and the onion is translucent, about 5-7 minutes.
3

Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Sprinkle the 1/2 cup all-purpose flour over the vegetables and stir constantly for 3-4 minutes to cook out the raw flour taste and form a roux.
5

Gradually whisk in the 4 cups chicken or vegetable broth, stirring constantly to prevent lumps from forming.
6

Pour in the 1 cup Wisconsin lager or pilsner beer and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until slightly thickened.
7

Reduce the heat to low and slowly stir in the 1 cup heavy cream.
8

Add the 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp hot sauce. Stir to combine.
9

Gradually add the 4 cups shredded sharp Wisconsin cheddar cheese and 1 cup shredded smoked Gouda cheese, a handful at a time, stirring until each addition is completely melted before adding more.
10

Season with to taste salt and to taste freshly ground black pepper to taste.
11

If the soup is too thick, thin it with a little more broth or beer.
12

Ladle the soup into bowls and garnish with 4 thinly sliced green onions, a small handful of 2 cups freshly popped popcorn, and crumbled 4 strips cooked and crumbled bacon.
13

Serve immediately while hot and cheese is still melty.

Questions

Can I make Wisconsin Beer Cheese Soup dairy-free?

Not cleanly. Here the dairy (1/4 cup unsalted butter, 1 cup heavy cream, 4 cups sharp Wisconsin cheddar cheese, shredded, 1 cup smoked Gouda cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free soup collection instead.

Can I make Wisconsin Beer Cheese Soup gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1 cup Wisconsin lager or pilsner beer, 1 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the beer for a certified gluten-free beer or a dry cider; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Wisconsin Beer Cheese Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Wisconsin Beer Cheese Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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