This Wisconsin Beer Cheese Soup is the ultimate comfort food for chilly evenings. It starts with a savory base of sautéed onions, celery, and carrots, thickened with a roux and enriched with beef broth and potatoes. The secret lies in the addition of a dark beer, which adds a deep, malty complexity that pairs beautifully with the sharp cheddar cheese. After simmering until tender, the vegetables are blended into a velvety smooth puree. Whipping cream and a hint of nutmeg and cayenne bring it all together, resulting in a luxurious, hearty bowl that is both warming and satisfying. Perfect for pairing with crusty bread or crackers.
Wisconsin Beer Cheese Soup
Description
This Wisconsin Beer Cheese Soup is the ultimate comfort food for chilly evenings. It starts with a savory base of saut&# 195;©ed onions, celery, and carrots, thickened with a roux and enriched with beef broth and potatoes. The secret lies in the addition of a dark beer, which adds a deep, malty complexity that pairs beautifully with the sharp cheddar cheese. After simmering until tender, the vegetables are blended into a velvety smooth puree. Whipping cream and a hint of nutmeg and cayenne bring it all together, resulting in a luxurious, hearty bowl that is both warming and satisfying. Perfect for pairing with crusty bread or crackers.Ingredients
Directions
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Melt butter in a large pot over medium heat.
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Add chopped onion, celery, and carrots; cook until softened, about 5 minutes.
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Stir in all-purpose flour and cook for 1 minute, stirring frequently to remove raw flour taste.
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Gradually stir in beef broth until smooth.
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Add cubed potatoes and dark beer.
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Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender.
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Carefully transfer the vegetable mixture to a blender or food processor and blend until completely smooth.
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Return the pureed soup to the pot over low heat.
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Stir in whipping cream, grated nutmeg, cayenne pepper, and salt to taste.
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Add shredded sharp cheddar cheese, 1/2 cup at a time, stirring constantly until fully melted and combined.
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Reheat gently to a simmer, ensuring the soup does not boil.
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Serve hot, garnished with additional shredded cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 821.1kcal
- % Daily Value *
- Total Fat 49.0g76%
- Saturated Fat 26.2g131%
- Cholesterol 183.8mg62%
- Sodium 226.9mg10%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 3.6g15%
- Sugars 5.7g
- Protein 37.1g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not let the soup boil after adding the cheese and cream, as high heat can cause the sauce to break or become grainy.
For a vegetarian version, substitute the beef broth with vegetable broth.
A dark lager or amber ale works best for this recipe; avoid light lagers for the most robust flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream if the soup has thickened too much.
Adjust the cayenne pepper to your preferred level of spiciness.
