Wisconsin Beer Cheese Soup + Video
When the temperature drops in the cold Midwestern winter, there is one comfort food that locals turn to again and again: Wisconsin beer cheese soup. It is rich and velvety, packed with sharp cheddar, and infused with the malty flavor of a good local beer. This soup is creamy, cozy, and unapologetically cheesy, which makes it exactly what you want during winter months, football season, or any time you crave something warm and cozy.
There is nothing like a hearty bowl of soup to warm you up on a cold night. This recipe delivers everything you want in a comforting, cheesy, cozy soup.
Wisconsin is famous for its love of cheese (cheese curds, anyone?), local breweries, and cold winters, which makes Wisconsin beer cheese soup a beloved staple throughout the Midwest. This version highlights sharp cheddar and amber ale for rich flavor and a silky, smooth finish.
It is thick. It is cheesy. It is indulgent. The beer adds an interesting depth to the soup, balancing the creamy cheddar perfectly. The best part? A generous handful of popcorn on top. A classic Wisconsin touch that adds crunch and fun.
If you need more convincing, remember this: Everything is better with beer and cheese, especially soup.
Beer Cheese Soup: A History
Beer cheese soups are believed to have German and Austrian roots, brought to Wisconsin by early immigrants who recognized that local cheddar and local brews made the perfect pairing. Over time, Wisconsin beer cheese soup became its own signature dish, characterized by sharp cheddar, a lighter-style beer, and a silky, rich texture.
Why You Will Love This Wisconsin Beer Cheese Soup
- It’s creamy, cheesy, pub-style comfort food
- It uses real beer for authentic flavor
- It’s made from easy-to-find, budget-friendly ingredients
- It’s fun popcorn topping gives it nostalgic Wisconsin vibes
- It’s ready in about 30 minutes
- It’s perfect for game day or cold-weather nights
Money-Saving Tips
- Freeze any extra cheese if you don’t plan on using it right away
- Consider buying a block of cheese instead of pre-shredded, to save money and avoid extra additives.
- Use chicken bouillon cubes (or powdered chicken broth) instead of purchasing cans or a box of chicken broth. I like Better Than Bouillon brand of chicken broth concentrate.
- Not a beer drinker but still want to make this soup? Just buy one bottle of beer, not a six-pack.
Serving Suggestions
- Top with lots of popcorn! The best part of this soup, in my opionion, is the popcorn. Don’t skip it.
- Chopped green onions add a nice freshness to an otherwise heavy soup.
- Add some chopped bacon bits on top for more savory goodness.
- The perfect side? Pretzels! Make your own or buy from the bakery or frozen section
What Kind Of Beer To Use
The beer you choose matters. Look for any mild, malty beer such as an amber ale, lager, or pilsner. I used Fat Tire Amber Ale in this batch.
Avoid anything too hoppy, since strong IPAs can create bitterness, and avoid darker beers if you want to keep the soup lighter in color and flavor.
Wisconsin-friendly options include:
- New Glarus Spotted Cow (if you know, you know!)
- Miller High Life
- Leinenkugel’s
FAQs
Q: Can kids eat beer cheese soup?
A: Yes. Most of the alcohol cooks out, but if you are concerned, simmer slightly longer. You could also make this soup with non-alcoholic beer.
Q: Can beer cheese soup be frozen?
A: Soups with dairy can separate when frozen. Refrigeration up to 3 days is recommended.
Q: How do you thicken beer cheese soup?
A: Add a little more flour in the roux or simmer longer. Melted cheese also provides natural thickening.
Q: Why is my cheese not melting smoothly?
A: Always shred your own cheese and add it slowly over low heat. Avoid pre-shredded cheese, which contains anti-caking agents.
Q: What to serve with beer cheese soup?
A: Pretzels, crusty bread, bratwurst, a side salad, or fresh apples. This is in addition to the popcorn topping.
Q: Can this be made gluten-free?
A: To make gluten-free Wisconsin beer cheese soup, choose a gluten-free beer and substitute gluten-free flour for the all-purpose flour
Cooking With Beer
Beer adds unique flavor to all sorts of dishes. Here are a few I’ve made and would highly recommend:
Make this Wisconsin Beer Cheese Soup for a cozy night in, a winter gathering, or anytime you crave cheesy comfort food. If you give it a try, leave a comment and review the recipe so others can enjoy it too. Save it to Pinterest for later.
Wisconsin Beer Cheese Soup
Wisconsin beer cheese soup is a beloved Midwestern comfort food that brings together two ingredients Wisconsin is famous for: beer and cheese. This creamy, flavorful soup shows up in supper clubs, cozy taverns, and home kitchens throughout the state, especially during the colder months when something warm and cheesy feels essential.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, peeled and finely chopped
- 2 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 12 ounce bottle light ale/beer (like pilsner)
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- A few dashes of hot sauce
- Popcorn, for serving
- Chopped green onions, for serving
- Bacon bits
Instructions
- In a large soup pot, sauté onion, carrots, and celery in olive oil, stirring frequently. Sauté for 3 to 4 minutes, until vegetables begin to soften. Add garlic and cook for 30 more seconds.
- Add butter and stir until melted. Add flour and mix until incorporated. Add beer and stir.
- Add chicken broth and heavy cream. Bring to a simmer. Slowly add cheese and stir until completely melted
- Add garlic powder, hot sauce, and salt and pepper, to taste.
- Serve topped with popcorn, chopped green onions, and bacon bits.