Wisconsin Beer Cheese Soup
Wisconsin Beer cheese soup is creamy and comforting with just the right amount of diced vegetables for great texture and flavor!
Servings: 8
Calories: 483kcal
Equipment
Ingredients
- 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 olive oil (or butter)
- ⅓ cup butter (divided)
- ⅓ cup flour
- 2 cups half and half
- 2 cups chicken stock
- 12 ounces beer (recommended: Octoberfest Marzen or Amber lager)
- 4 cups shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
Optional Toppings
- bacon (crumbled)
- chives (chopped)
Instructions
- 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.
- Bring the pot to a simmer for 5 minutes and serve the hot soup topped with bacon or chives, as desired.
Notes
This soup can be simmered considerably longer if desired.
If you want a smooth soup, it can be pureed with an immersion blender prior to serving.
Nutrition
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