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Wisconsin Beer Cheese Soup

By 61 Comments

Having grown up in Wisconsin, there were certain foods that I came to enjoy as a part of everyday life.  Bratwurst cooked on the grill.  Friday night fish fries.  Beer (Need I say more).  And then there is the food that Wisconsin has always been known for, cheese.  California may try to claim it from us, but make no mistake, we are considered the cheeseheads for one big reason.  Wisconsin knows cheese.  Sorry California.  I love your beautiful weather and your beaches (lord knows Wisconsin is lacking in the sand and salt water department and our winter weather leaves something to be desired), but I just can’t give you the crown for cheese over my beloved hometown state; and yes I’m most definitely biased.

So in the spirit of true cheesehead pride, I have created this recipe as a salute to the state where I grew up.  You can find a steaming bowl of beer cheese soup in just about any mom and pop restaurant in Wisconsin.  And I’m willing to throw money down that pretty much every bowl you find will be good enough to scrape the dish clean.  There’s just something magical about combining cheese and beer together that makes the world right again.  Serve up a brat or some fish fry on the side and you’ll be ready to move your roots to the north.  Guaranteed.

In other news, the big day is finally here!  My blogoversary is officially on Thursday, but we’ll be celebrating on Friday with a giveaway or two and a look back at the past year of Mommie Cooks (and what a year it’s been!)  Hopefully the new site design will be launched by then as well.  It’s as good as ready.  I’m just waiting for the green light from my designer.  So keep an eye out cuz Mommy’s updating to a whole new look and this one plans to stick around for awhile.

Ingredients Needed:

1 Tbsp Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 Cloves of Garlic, Minced
4 Tbsp of Flour
1 Cup Beer (any nice pilsner or lager will do)
4 Cups Broth (Veggie or Chicken)
1/2 Cup Half & Half
2 Cups of Wisconsin Sharp Cheddar, Shredded
1 Tbsp Dijon Mustard
1 tsp Worcestershire Sauce (Sub soy sauce for the vegetarian version)
1/4 tsp Pepper
1/8 tsp Red Pepper Flakes
Salt to Taste

Start out by melting up the butter on medium heat.  Add in the onion, carrots, celery, and garlic.  Cook it all for a good 3-4 minutes.

Add the flour to the pan and stir it in well.

Next up you’ll add in the beer and the broth.  Let the soup heat up to a gentle boil.

Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.

Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.


Grab your immersion blender and smooth out your soup.  If you don’t have an immersion blender, you can puree batches in a blender.  Just make sure you don’t fill it more than a third full at a time and cover it tightly so you don’t end up with a soupy mess.

Add a bit of salt to taste and you’re ready to enjoy a big ol’ bowl of true Wisconsin love.

Print

Wisconsin Beer Cheese Soup

Total Time: 30 min

Ingredients:

1 Tbsp Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 Cloves Garlic, Minced
4 Tbsp Flour
1 Cup Wisconsin Beer (any nice pilsner or lager will do)
4 Cups Broth
1/2 Cup Half & Half
2 Cups Wisconsin Cheddar, Shredded
1 Tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1/4 tsp Pepper
1/8 tsp Red Pepper Flakes
Salt to Taste

Directions:

Start out by melting up the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.

Add the flour to the pan and stir it in well.

Next up you'll add in the beer and the broth. Let the soup heat up to a gentle boil.

Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.

Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.

Grab your immersion blender and smooth out your soup. If you don't have an immersion blender, you can puree batches in a blender. Just make sure you don't fill it more than a third full at a time and cover it tightly so you don't end up with a soupy mess.

Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.

Wisconsin Beer Cheese Soup on Foodista

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Comments

  2. You know you had me at “Wisconsin” and this soup does us proud!! I will be on vacay over your anniversary and I’m trying NOT to take my computer, so i will say Happy Blogeversary to you, in case I do “forget” to bring the computer with me!! anne

    Reply

  3. My husband would love love love this soup. Today, we had fresh snow,it might be his lucky day. He does not have work today so…
    BTW I can not bring myself to think of California cheese, I think Vermont ( good chesse there too) and Wisconsin. I was lucky enough once to be at a true Bratworst while training out at Kohler…..yum!

    Reply

  6. Wow julie.. Thos soup calls my name. It looks really delicious. Happy Blogeversary, I am so happy to have found your blong. you’re an AMAZING cook 🙂

    Have a great week ahead.

    Reply

  10. Two of my favorite things together in one warm steaming bowl of goodness??? Count me in! Looks amazing. Maybe I can come visit and you can make it for me??? 🙂

    Thanks for your sweet words about our dog, Guinness. Hearing everone’s words of encouragement and sympathy is really helpful.

    I hope you’re having a happy President’s Day!

    Alex

    Reply

  15. julie! my hubs is from wisconsin..plymouth to be exact and grew up working in a cheese factory. I will definitely make this for him…i am sure we will both LOVE it.

    Reply

  22. Yummy. If I did not have chicken marinating, I would make this today. But I might make it later this week. After I remember to go buy a new boat motor. Because that is a need. Need, I tell you.

    Suggest a good Wisconsin beer or tell me what you used. I know Texas and Belgians and piss beer. I’m not going to cook with Chimay. Would a Shiner Spring (Dortmunder) work?

    Congrats on the blogoversary. You are AMAZING! Keep up the fantastic work!

    Reply

  25. Ooh! I’ve been wanting to make beer cheese soup. I’ll have to give this recipe a try. Thanks for the nudge! And I, too, agree that Wisconsin has the best cheese. I have yet to eat a proper cheese curd in California. I have to go to Seattle to get anything close to the ones I loved in Wisconsin.

    Congrats on the new design. It’s awesome!

    Reply

  30. Lovely recipe! And perfect for German bellies too 😀 We got plenty of different beers in here, cheese not so many but some Old Amsterdam & young Gouda should make this soup yummy and velvety. I must try this one asap!

    Reply

  32. Yummy! This will be on my list of things to make in the near future! I live in Wisconsin, born and raised and enjoy of the Wisconsin “traditions” you listed 🙂

    Reply

  33. Sunday Thulp Specials: Pumpkin Soup, Grilled Eggplant & Tomato Salad, Ham & Cheese Omlette, Spicy Grilled Fish Burger,Singapore Chicken Rice Meal,Stir Fried

    Reply

  34. This soup looks great. I can’t wait to try it. Just one thing. You have it classified as vegetarian but worcestershire sauce is not vegetarian. It’s from fish. I believe that the vegetarian alternative for this is soy sauce.

    Thanks for the vegetarian category, however. I’m excited to explore your recipes.

    • Julie replied: — August 18th, 2011 @ 8:26 pm

      Thanks for letting me know that Krista, I honestly had no idea that worcestershire sauce wasn’t vegetarian! I’ll add soy as an alternative up in the recipe. I appreciate the kind words. 🙂

    Reply

  36. Thank you so much for this recipe! I was craving beer cheese soup! I made it with Newcastle and I added Hungarian paprika and a bit of fiery chilli oil at the end to give it more heat. It was a great success with my husband. Thank you, again, for posting! Excellent recipe.

    Reply

  37. Thank you so much for this recipe! I have been telling my hubby (who brews his own amazing beers) that I need to make beer cheese soup for him. I also grew up in WI and now live in sunny AZ. My mom prepared hers with a small amt of cubed potatoes and slices of brats in the soup. I am adding your soup to my menu for this week!:))

    Reply

  41. Just made it and, it’s WONDERFUL!!!! gteat flavor, just added alittle more cheese and beer kept everything else the same….Like i said IT’S WONDERFUL AND WILL MAKE AGAIN 🙂

    Reply

  42. Made this tonight and it was really good!! As a WI native, I know a good beer cheese soup. 🙂 I actually added 6 strips of chopped up bacon and a full tablespoon of red pepper flakes. Also, I did not blend the soup– made it very easy and delicious. WILL MAKE AGAIN

    Reply

  43. Awesomely delicious soup! Made exactly as instructed and it did not disappoint! My husband, who was skeptical, loved it too 🙂

    Reply

  44. I just came across your blog while “googling” beer/cheddar soup! It is one of my boyfriend’s favorite soups, so I searched for a recipe and came across yours. I made your recipe last night and it was a huge success!! Loved it. Thanks!!

    Reply

  50. Love this one.,. I add a couple slices of cooked crisp crumbled bacon, and some blanched broccoli at the end of the blending part so little pieces are still seen… very very good…

    Reply

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