Wisconsin Beer Cheese Soup
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.
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
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1
In a large Dutch oven or heavy-bottomed pot, melt the 1/4 cup unsalted butter over medium heat.
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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.
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3
Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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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.
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5
Gradually whisk in the 4 cups chicken or vegetable broth, stirring constantly to prevent lumps from forming.
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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.
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7
Reduce the heat to low and slowly stir in the 1 cup heavy cream.
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8
Add the 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp hot sauce. Stir to combine.
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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.
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10
Season with to taste salt and to taste freshly ground black pepper to taste.
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11
If the soup is too thick, thin it with a little more broth or beer.
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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.
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13
Serve immediately while hot and cheese is still melty.