Wisconsin Beer Cheese Soup is a rich and creamy dish that embodies comfort, making it an ideal choice for a cozy lunch or dinner during the cooler months of Fall and Winter. This recipe is designed for a small batch, ensuring that it can be enjoyed fresh. It’s a delightful option for any soup course, offering a blend of flavors that showcase the beloved combination of beer and cheese.
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process shots for Wisconsin Cheese Beer Soup
- You may also enjoy
Why I love this recipe
It is easy and quick, ready in just 30 minutes. It also makes an impressive date night meal served inside these Easy Homemade Bread Bowls. (Plan ahead, the bowls need extra time.) This soup is moderately low-carb, but if you serve it in these bread bowls, it won’t be.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
Expert tips
When it comes to making delicious beer cheese, sharp cheddar and Gruyere are definitely the stars of the show! They have fantastic flavor and melt beautifully. You might also want to try adding Gouda, Monterey Jack, fontina, or Swiss to the mix, especially if you pair them with a sharper cheese for a more interesting taste.
To get that super smooth and creamy texture, it’s best to grate cheese from a block yourself. Pre-shredded cheese can have some additives that make it clump up, and we want it to be perfectly gooey! Enjoy your cheesy creation!
FAQ’s
Use your favorite low-hop beer. The more hops, the more bitter your soup will be. Most pilsners will work well, but avoid pale ales and IPAs.
Process shots for Wisconsin Cheese Beer Soup
You may also enjoy
- Bean and Bacon Soup
- Pumpkin Ginger Soup
- Crockpot French Onion Soup
- Butternut Squash Soup
- Mushroom Soup
- Chicken Gnocchi Soup
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Cheese Beer Soup Recipe
Equipment
Ingredients
- 1 slice bacon
- 1 Tablespoon unsalted butter
- ½ celery stalk (chopped)
- ½ small onion (chopped)
- ½ bell pepper (optional – seeded and chopped)
- 1 teaspoon minced garlic
- ⅛ cup all purpose flour
- ½ teaspoon dried thyme
- ¾ cup beer
- ¾ cup chicken stock
- ½ cup heavy cream
- ½ cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and pepper (to taste)
- Parsley or dried chives (for garnish if desired)
Instructions
- In a medium saucepan fry the bacon until crisp over medium heat. Place the bacon on paper towel to cool then crumble into small pieces. Leave the bacon grease in the pan.
- Using the same pan melt the butter over medium heat.
- Add the celery, onion, bell pepper and minced garlic. Stir often for about 5 minutes until the veggies are tender and the onion is translucent.
- Mix in the flour and stir until the vegetables are coated. Add the thyme, beer, chicken stock and heavy cream. Stir until fully combined.
- Bring to a boil then continue to cook for another 15 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the cheddar cheese, salt and pepper. Stir until the cheese is melted.
- Serve and garnish with parsley or dried chives, more shredded cheddar cheese and the crumbled bacon on the top.
Notes
- Sharp cheddar and Gruyere are definitely the best choices. You might also want to try adding Gouda, Monterey Jack, fontina, or Swiss to the mix, especially if you pair them with a sharper cheese for a more interesting taste.
- To get that super smooth and creamy texture, it’s best to grate cheese from a block yourself. Pre-shredded cheese can have some additives that make it clump up, and we want it to be perfectly gooey!
- Use your favorite low-hop beer. The more hops, the more bitter your soup will be. Most pilsners will work well, but avoid pale ales and IPAs.
- Store Beer Cheese soup in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!