I grew up in Wisconsin and now live in Iowa, but my love of cheese hasn’t changed. Cheddar is practically a staple in every Wisconsin fridge, and a cold beer is a close second. Put those two together and you get one of Wisconsin’s most beloved comforts: beer cheese soup.
Beer cheese soup may sound unusual at first, but in Wisconsin we know how to pair cheese and beer. This version is rich and creamy with sharp cheddar, rounded by the malty notes of a dark lager or Irish red. Carrots bring a touch of sweetness, and bacon adds salty, smoky crunch that elevates the dish.
This soup makes a great appetizer or side — a small cup is enough to enjoy its bold flavors without overindulging. Using a darker beer helps the beer flavor come through without being overwhelmed by the cheese. If you prefer a vegetarian option, swap the bacon for crunchy crackers or popcorn, though the bacon is a delicious classic.
One important tip: avoid pre-shredded cheddar. Anti-caking agents in pre-shredded cheese can keep it from melting smoothly. For best results, grate a good quality sharp cheddar — Wisconsin cheddar if you can — and let it melt into the soup for a silky finish.
In about 45 minutes you can have a pot of authentic Wisconsin beer cheese soup ready to serve. Follow the recipe below for ingredients and step-by-step instructions.
Wisconsin Beer Cheese Soup
- Author: Emily Koch
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4 to 8
- Category: Appetizer, Sides
- Cuisine: Soup
Description
This beer cheese soup is rich, creamy, and full of sharp cheddar flavor balanced by malty beer. It’s a cozy Wisconsin classic ideal as an appetizer or side.
Ingredients
- 1 tablespoon butter
- 3 to 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 1/2 teaspoon salt
- 1 organic carrot, washed and chopped (leave unpeeled if organic)
- 4 cloves garlic, roughly chopped
- 4 cups chicken stock (or vegetable stock for vegetarian)
- 1 bottle (12 ounces) dark lager or Irish red beer
- 1 tablespoon arrowroot powder or cornstarch whisked with 1/4 cup chicken stock
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon freshly ground nutmeg
- 3 cups sharp cheddar cheese, preferably Wisconsin, freshly grated
- 3 green onions, chopped (green part only), for garnish (optional)
Instructions
- Melt 1 tablespoon butter over medium-low heat in a medium pot or Dutch oven. Add the chopped bacon and cook 5 minutes, stirring occasionally, until crispy. Remove bacon with a slotted spoon and drain on paper towels; set aside.
- Leave about 2 tablespoons bacon fat in the pot (spoon out excess). Add the chopped onion and 1/2 teaspoon salt and sauté about 3 minutes until softened. Add the carrot and sauté another 3–5 minutes until tender. Add the garlic and cook 1–2 minutes until fragrant.
- Add 4 cups chicken stock and the bottle of beer. Increase heat to high and bring to a boil with the lid on. Remove the lid, reduce heat to a simmer, and simmer 15–20 minutes until carrots are very tender and most alcohol has cooked off.
- Whisk together the arrowroot or cornstarch with 1/4 cup stock and stir into the soup. Add the Dijon mustard, Worcestershire sauce, cayenne, nutmeg, black pepper, and sea salt. Simmer another 5 minutes until slightly thickened.
- Stir in the grated cheddar a handful at a time, allowing it to melt into the soup and create a smooth, creamy texture.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully ladle batches into a blender and puree, taking care to vent the blender to avoid suction build-up.
- Return the soup to the pot and keep warm on low. Serve in small bowls garnished with the reserved bacon and chopped green onions.
- Store leftovers in the refrigerator up to one week. Reheat gently on the stove for best texture.