Wisconsin Beer Cheese Soup is a hearty, comforting dish that embodies the culinary spirit of the Dairy State, where cheese and beer are celebrated staples. This rich, velvety soup combines sharp cheddar cheese with a malty, slightly hoppy beer, creating a deeply savory and tangy flavor profile. Thickened with a classic roux and enhanced with vegetables like onions, carrots, and celery, the soup is both creamy and robust, often finished with a touch of cream for extra smoothness. It’s a popular dish in Wisconsin, especially during the chilly fall and winter months, served at pubs, supper clubs, and family gatherings. Typically garnished with crispy bacon, popcorn, or soft pretzel bites, this soup is the perfect blend of indulgence and warmth, showcasing Wisconsin’s love for its local brews and cheeses.
Below is an in-depth, step-by-step recipe for Wisconsin Beer Cheese Soup, complete with tips, variations, and troubleshooting advice.
Ingredients (Serves 6–8)
For the Soup:
- 6 slices thick-cut bacon, chopped (optional, for flavor and garnish)
- 1/4 cup (1/2 stick) unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1/3 cup (40g) all-purpose flour
- 2 cups (480ml) chicken broth or vegetable broth (for a vegetarian option)
- 1 (12 oz) bottle lager-style beer (preferably a Wisconsin beer like New Glarus Spotted Cow, or a light lager like PBR or Miller Lite)
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 3 cups (12 oz) sharp cheddar cheese, shredded (preferably Wisconsin sharp cheddar, aged for best flavor)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional, for a smoky depth)
- 1/4 teaspoon cayenne pepper (optional, for a slight kick)
For Garnish (Optional):
- Chopped fresh chives or green onions
- Popcorn (a Wisconsin tradition for topping beer cheese soup)
- Soft pretzel bites or croutons
- Extra shredded cheddar cheese
- Crispy bacon bits (if using bacon in the recipe)
Equipment:
- Large pot or Dutch oven
- Whisk and wooden spoon
- Immersion blender or regular blender (optional, for a smoother texture)
- Cheese grater
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Shred the Cheese:
- Grate the cheddar cheese using a box grater. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the soup grainy. Set aside.
- Chop the Vegetables:
- Finely dice the onion, carrot, and celery into small, uniform pieces (about 1/4-inch dice) for even cooking and a smooth texture.
- Cook the Bacon (Optional):
- If using bacon, heat a large pot or Dutch oven over medium heat.
- Add the chopped bacon and cook for 5–7 minutes, stirring occasionally, until crispy and golden. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot. Set the bacon aside for garnish.
Step 2: Cook the Vegetables
- Melt the Butter:
- In the same pot (with bacon fat, if using, or clean if skipping bacon), add the 1/4 cup of butter and melt over medium heat.
- Sauté the Vegetables:
- Add the diced onion, carrot, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
Step 3: Make the Roux
- Add the Flour:
- Sprinkle the flour over the vegetables, stirring constantly with a wooden spoon to coat them evenly.
- Cook the flour mixture for 2–3 minutes, stirring continuously, to remove the raw flour taste. The mixture should form a thick paste (roux) and turn a light golden color.
- Add the Liquids Gradually:
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. The mixture will thicken as you whisk.
- Next, slowly add the beer, continuing to whisk until smooth.
- Add the milk, whisking to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Simmer for 5 minutes, allowing the soup to thicken slightly.
Step 4: Add the Cheese and Seasonings
- Incorporate the Cream:
- Stir in the heavy cream and reduce the heat to low. Let the soup warm through for 1–2 minutes, but do not let it boil (boiling can cause the dairy to separate).
- Add the Cheese Gradually:
- Add the shredded cheddar cheese to the soup in small handfuls (about 1/2 cup at a time), stirring constantly until each addition is fully melted and incorporated before adding more. This prevents the cheese from clumping or becoming grainy.
- Continue until all the cheese is melted, and the soup is smooth and creamy.
- Season the Soup:
- Stir in the Dijon mustard, Worcestershire sauce, kosher salt, black pepper, smoked paprika, and cayenne pepper (if using).
- Taste and adjust seasoning as needed. If the soup is too thick, add a splash of broth or milk; if too thin, simmer for a few more minutes to reduce.
Step 5: Blend (Optional) and Adjust Texture
- Blend for Smoothness (Optional):
- For a smoother soup, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Blend partially for a slightly chunky texture or fully for a velvety smooth soup.
- Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot. Be careful when blending hot liquids—vent the blender lid to release steam and avoid splattering.
- Final Adjustments:
- If the soup has cooled too much during blending, gently reheat it over low heat, stirring constantly. Do not let it boil.
Step 6: Serve and Garnish
- Ladle into Bowls:
- Ladle the hot soup into bowls, ensuring an even distribution of the creamy base.
- Add Garnishes:
- Sprinkle each bowl with crispy bacon bits (if using), a pinch of extra shredded cheddar, chopped chives or green onions, and a small handful of popcorn or pretzel bites for a classic Wisconsin touch.
- Serve:
- Serve immediately with crusty bread, soft pretzels, or crackers on the side for dipping. A cold beer (the same one used in the soup) pairs perfectly!
Tips for Success
- Choose the Right Beer:
- A light lager or pilsner works best, as it adds malty flavor without overpowering the soup. Avoid overly hoppy beers like IPAs, which can make the soup bitter. Wisconsin beers like New Glarus Spotted Cow or Leinenkugel’s are ideal if available.
- Cheese Quality:
- Use a sharp, aged Wisconsin cheddar for the best flavor. Shred it yourself to ensure it melts smoothly. Avoid mild cheddar, as it lacks the tangy depth needed for this soup.
- Prevent Curdling:
- Keep the heat low when adding the cheese and cream, and never let the soup boil after adding dairy. High heat can cause the cheese to separate, resulting in a grainy texture.
- Thickening the Soup:
- If the soup is too thin after adding the cheese, let it simmer gently for a few more minutes to reduce. If too thick, add more broth or milk, a tablespoon at a time.
- Make Ahead:
- Prepare the soup base (without the cheese) a day ahead and refrigerate. Reheat gently over low heat, then add the cheese and cream just before serving to maintain the best texture.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop over low heat, stirring frequently, and add a splash of milk if it thickens too much. Freezing is not recommended, as the dairy can separate upon thawing.
Variations
- Spicy Beer Cheese Soup:
- Add 1–2 diced jalapeños with the vegetables, or increase the cayenne pepper to 1/2 teaspoon. Garnish with spicy popcorn or a drizzle of hot sauce.
- Vegetarian Beer Cheese Soup:
- Omit the bacon and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika for a smoky flavor, or sauté mushrooms with the vegetables for extra umami.
- Loaded Beer Cheese Soup:
- Stir in 1/2 cup of cooked, crumbled sausage or bacon into the soup. Top with sour cream, extra cheese, and green onions for a “loaded” baked potato vibe.
- Mustard-Beer Cheese Soup:
- Increase the Dijon mustard to 1 tablespoon, or use a grainy mustard for texture. Add a teaspoon of mustard powder with the spices for a sharper tang.
- Ale and Gouda Beer Cheese Soup:
- Swap the lager for a malty amber ale and replace half the cheddar with smoked Gouda for a deeper, nuttier flavor.
Troubleshooting
- Soup Is Grainy?
- The cheese may have been added too quickly or over high heat, causing it to seize. Next time, add the cheese gradually over low heat, stirring constantly. If it’s already grainy, blend the soup to smooth it out.
- Soup Is Too Thin?
- Simmer the soup for a few more minutes to reduce, or make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk it in and cook until thickened.
- Soup Is Too Thick?
- Add more broth, milk, or even a splash of beer, a tablespoon at a time, until the desired consistency is reached.
- Flavor Too Flat?
- Add a bit more Worcestershire sauce, Dijon mustard, or salt to enhance the savoriness. A pinch of smoked paprika can also add depth.
- Beer Flavor Too Strong?
- Use a milder beer next time, or reduce the beer to 1 cup and increase the broth by 1/2 cup. Make sure to simmer the soup long enough to cook off any harsh alcohol taste.
Nutritional Information (Per Serving, Approximate)
- Calories: 400–450 kcal (based on 8 servings, including bacon)
- Protein: 15–18g
- Fat: 30–35g
- Carbohydrates: 15–20g
- Sugar: 4–6g
- Sodium: 800–900mg
Wisconsin Beer Cheese Soup is a quintessential comfort dish that celebrates the state’s iconic ingredients—beer and cheese—in a bowl of creamy, savory goodness. The combination of sharp cheddar, malty beer, and tender vegetables creates a rich, satisfying soup that’s perfect for cold days or casual gatherings. The garnishes add texture and flair, making it as fun to eat as it is delicious. Pair it with a cold beer and some soft pretzels for the full Wisconsin experience.
