Get ready to experience a culinary journey that combines the rich, bold flavors of Wisconsin's most legendary soup! This isn't just another soup recipe - it's a creamy, cheesy adventure that will transport your taste buds straight to the heart of America's Dairyland. Imagine a velvety blend of sharp cheddar, hearty beer, and silky cream that's so indulgent, it'll make you forget about every other soup you've ever tasted. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a show-stopping dish, this Wisconsin Style Beer Cheese Soup is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup butter
- 1/2 cup onion, chopped
- 1/2 cup flour
- 4 cups chicken broth
- 1 cup beer
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt butter in a large heavy-bottomed pot over medium heat, ensuring it doesn't brown.
- Add chopped onions and sauté until they become soft and translucent, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Sprinkle flour over the softened onions and butter, stirring continuously to create a smooth roux. Cook for 2-3 minutes to remove the raw flour taste.
- Gradually pour in chicken broth, whisking constantly to prevent lumps from forming and to create a smooth base.
- Add beer and continue whisking, allowing the mixture to simmer and slightly thicken for about 5-7 minutes.
- Reduce heat to low and slowly incorporate shredded cheddar cheese, stirring until completely melted and integrated into the soup.
- Pour in heavy cream, stirring to combine and create a rich, creamy texture.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Simmer on low heat for an additional 5-10 minutes, stirring occasionally to prevent scorching.
- Serve hot, optionally garnishing with additional cheese, crispy bacon bits, or chopped chives.
Tips
- Choose the right beer: Use a medium-bodied beer like a lager or amber ale. Avoid dark stouts or overly hoppy IPAs that can make the soup bitter.
- Cheese matters: Use freshly shredded cheddar for the best melting and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
- Roux technique: Take your time when making the roux. Cooking it slowly ensures no raw flour taste and creates a smooth base.
- Low and slow: When adding cheese, use low heat and stir constantly to prevent separation and achieve a smooth, creamy consistency.
- Don't boil: Once you've added the cream, keep the soup at a gentle simmer to prevent curdling.
- Optional garnishes: Top with crispy bacon bits, green onions, or croutons for added texture and flavor.
- Make ahead tip: This soup can be stored in the refrigerator for 3-4 days. Reheat gently, stirring frequently to maintain its creamy texture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 22g
Protein: 20g
Fat: 42g
Saturated Fat: 26g
Cholesterol: 130mg
