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    Home » Recipes » Main Dishes » Wisconsin Beer Cheese Soup

    Wisconsin Beer Cheese Soup

    September 7, 2020 by Tiffany Leave a Comment

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    Wisconsin beer cheese soup is full of flavor! Carrots, celery, and onion sauteed in butter and blended with ale, cheddar cheese, sriracha, cream, chicken broth, garlic, and dry mustard.

    As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

    Wisconsin Beer Cheese Soup

    Wisconsin beer cheese soup is so delicious!

    The base of the soup is created by sauteing carrots, celery, and onion in butter and then pureeing the vegetables with chicken broth.

    Add in some ale beer, cheddar cheese, cream, and season with garlic and mustard – it’s the perfect bite!

    Wisconsin Beer Cheese Soup Ingredients

    • Butter
    • Onion
    • Carrots
    • Celery
    • All-Purpose Flour
    • Dry Ground Mustard
    • Garlic Powder
    • Light Ale Beer
    • Chicken Broth
    • Sriracha Sauce
    • Salt
    • Black Pepper
    • Cheddar Cheese
    • Heavy Whipping Cream

    Toppings

    • Finely Chopped Parsley
    • Chopped or Sliced Pimentos
    • Cheese
    • Homemade Croutons
    • Crumbled Bacon
    • Diced Ham
    • Jalapeños

    Best Beer for Beer Cheese Soup

    For Wisconsin beer cheese soup, an ale can lend a fruity or spicy compound that tastes quite different from the light, crisp flavors of a lager.

    A light ale made my soup taste rich and full of flavor.

    Wisconsin Beer Cheese Soup

    What goes with cheese soup?

    • Grilled Ham & Cheese Sandwich (for those cheese lovers!)
    • Homemade Croutons
    • Classic Club Sandwich
    • Breadcrumb Caesar Salad
    • Homemade Buttery Soft Pretzels

    How to Reheat Wisconsin Beer Cheese Soup

    To reheat soup, slowly heat up in the microwave over medium power or in a double broiler over simmering water on the stove.

    This prevents the cheese from separating and curdling.

    Wisconsin Beer Cheese Soup

    How to Freeze Cheese Soup

    Cheese soups are more difficult to freeze. The cream tends to separate and you’re left with a watery mess. To try to avoid any issues freezing, allow the soup to get to room temperature before freezing.

    Then place in an airtight container with at least ½″ remaining at the top to allow room for expansion once it’s frozen. It can be stored in the refrigerator for up to 2 months.

    When ready to thaw, leave it in the refrigerator overnight then heat it over the stove on medium heat, stirring often. If needed, add extra cheese and season with salt and pepper to give a fresher taste.

    Try these other delicious dishes!

    • 50 Best Soups for Cold Weather
    • Chicken Noodle Soup
    • Classic Beer Cheese Fondue
    • Creamy Loaded Potato Soup
    • Double-Roux Shrimp and Sausage Gumbo
    • Easy Lobster Bisque
    • Garlic Bread Soup
    • Instant Pot Beef Stew
    • Instant Pot Chicken Cacciatore Chili
    • Instant Pot Meatball and Potato Soup
    • One-Pot Lasagna Soup
    • Swiss Cheese Fondue

    Enjoy!

    Wisconsin Beer Cheese Soup

    Wisconsin Beer Cheese Soup

    Wisconsin beer cheese soup is full of flavor! Carrots, celery, and onion sauteed in butter and blended with ale, cheddar cheese, sriracha, cream, chicken broth, garlic, and dry mustard.
    4.84 from 12 votes
    Print Rate
    Course: Main Dishes
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 42 minutes
    Total Time: 52 minutes
    Servings: 6 Servings
    Author: Tiffany

    Ingredients

    • ½ cup Butter
    • 1 Small Onion, finely diced
    • 2 Medium-Sized Carrots, peeled & finely diced
    • 1 Celery Stalk, finely diced
    • ¼ cup All-Purpose Flour
    • 2 teaspoons Dry Ground Mustard
    • 1 teaspoon Garlic Powder
    • 1 cup Light Ale Beer
    • 6 cups Chicken Broth
    • 2 teaspoons Sriracha Sauce
    • 1 teaspoon Salt
    • ½ teaspoon Black Pepper
    • 3 cups Shredded Cheddar Cheese
    • ½ cup Heavy Whipping Cream

    Optional Thickener

    • 2 tablespoons Cornstarch
    • ¼ cup Cold Water

    Instructions
     

    • Melt butter in a large pot over medium-high heat. Add carrots, onion, and celery. Cook until tender, about 4-5 minutes.
    • Add flour and coat vegetables, cook an additional 4-5 minutes, stirring frequently. Add ground mustard, garlic, salt, pepper, sriracha, beer and stir to make a paste. Slowly begin adding chicken broth while constantly stirring to blend well.
    • Bring to a simmer for 25 minutes, stirring occasionally.
    • Using an immersion blender or food processor, puree vegetables in the soup.
    • Whisk in heavy whipping cream and cheddar cheese over medium-low heat until cheese is melted. If soup is not thickened, mix cornstarch and cold water in a small dish and whisk into boiling soup.

    Recommended Products

    KitchenAid Classic Soup Ladle
    Cuisinart Chef’s Classic Nonstick 3-Quart Saucepan
    9-Speed Immersion Blender

    As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

    Nutrition

    Calories: 539 kcalCarbohydrates: 17 gProtein: 20 gFat: 44 gSaturated Fat: 26 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 120 mgSodium: 1008 mgPotassium: 395 mgFiber: 1 gSugar: 3 gVitamin A: 4734 IUVitamin C: 4 mgCalcium: 444 mgIron: 1 mg
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    Filed Under: Fall Recipes, Main Dishes, One-Pot Meals, Soups

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    About Me

    Welcome, I'm Tiffany! My love for cooking began in the kitchen with my grandmother at the age of 5. Some of the recipes have been passed down to me and others I create as I go. Simply Happenings was created to share quick and delicious meals for your family highlighting air fryer and Instant Pot recipes. Enjoy! Read More…

    • Links in this post/page are Amazon Affiliate links to products I love and recommend. I earn a referral fee at no extra cost to you.

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