Wisconsin Beer Cheese Soup
A rich, creamy soup of sharp cheddar and lager beer, often finished with popcorn in the Wisconsin style.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Equipment
- •Large soup pot
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 38
- carbs
- 20
- protein
- 18
- calories
- 510
Instructions
- 1
Melt butter in a large pot. Saute onion, carrot, and celery until soft, about 6 minutes.
- 2
Stir in flour and cook 2 minutes to make a roux (a paste of flour and fat).
- 3
Slowly whisk in chicken stock. Stir well to smooth out any lumps.
- 4
Add the beer and Worcestershire sauce. Simmer for 10 minutes.
- 5
Turn the burner to low heat. Whisk in cheddar one handful at a time until melted and smooth.
- 6
Stir in heavy cream and warm it gently. Do not let it boil.
- 7
Season with salt and pepper to your taste.
- 8
Ladle the soup into bowls. Top with popcorn and extra shredded cheddar.
Chef's tips
Keep the heat low once cheese is added to avoid a grainy, broken soup. Shred your own cheese since pre-shredded varieties resist melting smoothly.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat, stirring often.
Common mistakes to avoid
- •Boiling the soup after adding cheese, causing separation
- •Using a bitter, hoppy beer that overpowers the cheese
Serving suggestions
Cooked Wisconsin Beer Cheese Soup?
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