📝 About This Recipe
A true cornerstone of Midwestern hospitality, this velvety beer cheese soup captures the soul of Wisconsin’s dairy heritage. It balances the sharp tang of aged cheddar with the toasted malt notes of a classic amber ale, resulting in a rich, silky texture that warms from the inside out. Perfect for game days or chilly autumn evenings, this soup is a celebration of bold flavors and comforting tradition.
🥗 Ingredients
The Aromatic Base
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely minced)
- 2 stalks Celery (finely minced)
- 3 cloves Garlic (minced)
The Roux and Liquid
- 1/2 cup All-Purpose Flour
- 12 ounces Amber Ale (one bottle, room temperature)
- 3 cups Chicken Stock (low-sodium)
- 1 cup Whole Milk (room temperature)
- 1/2 cup Heavy Cream
Seasonings and Cheese
- 16 ounces Sharp Cheddar Cheese (freshly grated from a block)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (optional for a hint of heat)
- Kosher Salt and Black Pepper (to taste)
For Garnish
- 4 slices Bacon (cooked crispy and crumbled)
- 2 tablespoons Fresh Chives (finely chopped)
- Soft Pretzel Bites (for dipping)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
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4
Sprinkle the flour over the sautéed vegetables. Whisk constantly for 2-3 minutes to cook out the raw flour taste; the mixture should look like a golden paste.
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5
Slowly pour in the amber ale while whisking vigorously to prevent lumps. Let the beer simmer for 2 minutes to allow the alcohol to cook off and the foam to subside.
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6
Gradually whisk in the chicken stock and whole milk. Bring the mixture to a gentle simmer over medium-high heat.
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7
Once simmering, reduce the heat to medium-low. Let the soup cook for 10-12 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
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8
Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper.
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9
Optional: For a perfectly smooth texture, use an immersion blender to puree the soup until the vegetables are completely incorporated. If you prefer a rustic texture, skip this step.
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10
Stir in the heavy cream and bring the soup back to a very low simmer.
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11
Turn the heat to the lowest setting. Add the grated cheddar cheese one handful at a time, whisking constantly until each batch is fully melted before adding the next. Do not let the soup boil once the cheese is added, or it may grain.
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12
Taste the soup and season with kosher salt and freshly cracked black pepper as needed.
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13
Ladle the hot soup into bowls and garnish generously with crispy bacon crumbles and fresh chives.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheese is coated in potato starch which will make your soup gritty. Choose a balanced beer like an Amber Ale or Lager; avoid overly hoppy IPAs as the boiling process concentrates their bitterness. If the soup is too thick, thin it with an extra splash of warm chicken stock or milk. Keep the heat low when adding the cheese to prevent the proteins from clumping and the fats from separating. For an extra depth of flavor, add a teaspoon of hot sauce or a dash of dry mustard powder.
🍽️ Serving Suggestions
Serve inside a toasted sourdough bread bowl for the ultimate comfort experience. Pair with warm, salted soft pretzel bites for a classic pub-style presentation. A crisp green salad with a sharp vinaigrette helps cut through the richness of the soup. Serve alongside a chilled glass of the same beer used in the recipe. Top with homemade garlic butter croutons for an added crunch.