Beer Cheese Soup
This decadent soup is a Wisconsin classic. Beer cheese soup is creamy and comforting with just the right amount of diced vegetables for great texture and flavor!
- 1 cup diced Carrots
- 1 cup diced Yellow Onion
- 1 cup diced Celery
- 1 Red Bell Pepper (diced)
- 1 Jalapeno Pepper (diced)
- 2 cloves Garlic (minced)
- 2 tablespoon Cooking Oil (or butter)
- ⅓ cup Butter (divided)
- ⅓ cup Flour
- 2 cups Half and Half
- 2 cups Chicken Stock
- 12 oz Beer (recommended: Octoberfest Marzen or similar malty beer)
- 4 cups shredded Sharp Cheddar Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- Bacon (crumbled)
- Chives (chopped)
Heat 2 tablespoons of cooking oil in a Dutch Oven and add diced carrots, onion, celery, and peppers. Cook on medium heat until vegetables are tender, add garlic and cook for an additional 1-2 minutes, or until garlic is fragrant.
Remove vegetables from pot, turn pot on low and add ⅓ cup butter. When butter is melted sprinkle in flour and whisk continually to form a roux. Cook the roux for 3-5 minutes while whisking.
Slowly add Half and Half to the roux, whisking to combine. Then add chicken stock and beer.
Add Cheddar cheese one handful at a time until it is completely melted into the soup.
Mix in mustard, Worcestershire sauce, seasonings, and return vegetables to the pot.
Simmer for 5 minutes and serve topped with bacon or chives, as desired.
This soup can be simmer considerably longer if desired.
IF YOU LIKED THIS RECIPE check out my Creamy Potato Soup as well!
Calories: 483kcal | Carbohydrates: 15g | Protein: 18g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 734mg | Potassium: 368mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4295IU | Vitamin C: 25mg | Calcium: 495mg | Iron: 1.1mg