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Wisconsin Native's Beer Cheese Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy, flavorful Midwest beer cheese soup with sharp Cheddar, beer, mustard, and a hint of spice.
Ingredients:
  • 4 slices thick-cut bacon
  • 1.5 cups diced carrots
  • 1.5 cups diced onion
  • 1.5 cups diced celery
  • 2 cloves garlic, minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.125 teaspoon cayenne pepper
  • 0.33333334326744 cup butter
  • 0.33333334326744 cup flour
  • 2 cups beer
  • 3 cups chicken broth
  • 4 cups milk or half and half
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon hot pepper sauce
  • 6 cups shredded sharp Cheddar cheese
  • popped popcorn, for garnish
Instructions:
  • Collect all necessary ingredients.
  • In a large Dutch oven over medium heat, crisp up bacon by stirring occasionally for 8 to 10 minutes. Place on a paper towel-lined plate, keeping the flavorful drippings.
  • In the same pan with the drippings, sauté carrots, onion, and celery over medium-high heat until softened, about 6 to 8 minutes. Add garlic, salt, pepper, and cayenne, stirring constantly until fragrant, about 1 minute.
  • Melt butter over gentle heat, stir constantly. Add flour, stir constantly until lightly browned, around 2 minutes.
  • Add the beer and simmer until the sauce thickens, approximately 2 minutes, stirring occasionally.
  • Combine the broth and half-and-half in the pot, bringing it to a boil. Once boiling, lower the heat to medium to keep it simmering. Stir occasionally and cook until the mixture lightly coats the back of a spoon, about 12 to 15 minutes.
  • Combine Dijon mustard, Worcestershire sauce, dry mustard, and hot sauce until well mixed. Then, take the mixture off the heat.
  • Gradually sprinkle in 1/2 cup of cheese at a time, stirring constantly until each batch is completely melted before adding more.
  • Garnish with crispy popcorn and the reserved crispy bacon, and serve piping hot.

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