How To Make Wisconsin Cheddar Beer Soup

Nothing says hearty and rich like a soup filled with cream, beer and-of course-enough cheese to sink the Titanic. Therefore, we would like to introduce the dish highlight of the day-the Wisconsin cheddar and beer soup. We know the combination might sound a little strange-kind of like fried cheese curds and ranch dressing-but this soup has all the right components to make it a contender for most delicious soup. We are that serious about this. It’s especially best when you get the two main ingredients from a Wisconsin source but when all else fails-always remember that Miller is just as much a Milwaukee staple as any craft brewery. An assortment of veggies and other ingredients-like mustard and chicken broth-help bring out the best in all the staple flavors. Pair the soup with some brats and a bit of Violent Femmes for a true Wisconsin meal that would make Captain Pabst happy.

Follow along with our online culinary school chef as he shows you how to make a good ol’ fashioned Wisconsin beer and cheddar soup.


4 oz. Unsalted butter
2 oz. Dice onion
2 oz. Dice celery
2 oz. Dice red pepper
2 oz. All-purpose flour
1 tsp. Dry mustard
¼ tsp. Paprika
2/2 tsp Ground thyme
2 Tbsp. Worcestershire sauce
12 FL oz. Beer
16 FL oz. Chicken stock
16 FL oz. Milk
8 oz. Wisconsin sharp Cheddar cheese grated
1 oz. Green onions thinly sliced
Salt and white pepper to taste

1. Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
2. Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
3. Add the beer and stock; stir vigorously to dissolve the roux, and then simmer for 25 minutes.
4. Heat the milk separately and add to the soup.
5. Remove from the heat and stir in the grated cheese until smooth.
6. Season with salt and pepper and garnished with the green onions when serving.

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