As the crisp autumn air settles over St. Louis, there’s nothing more comforting than a warm, hearty bowl of soup. Today, I’m excited to share a classic recipe that hails from the heart of the Midwest: Wisconsin Native’s Beer Cheese Soup. This rich and creamy soup combines sharp Cheddar cheese with the robust flavor of beer, creating a dish that’s both indulgent and satisfying.
A Taste of Wisconsin
Wisconsin is renowned for its dairy production, particularly its high-quality cheeses. This soup pays homage to that heritage by featuring sharp Cheddar cheese as its star ingredient. The addition of beer not only enhances the depth of flavor but also reflects the state’s rich brewing traditions.
Ingredients
- 4 slices thick-cut bacon, chopped (optional)
- 1½ cups diced carrots
- 1½ cups diced yellow onion
- 1½ cups diced celery
- 2 tablespoons minced garlic (about 6 cloves)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 1 (12-ounce) bottle pilsner-style beer
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon hot pepper sauce
- 12 ounces sharp Cheddar cheese, shredded (about 3 cups)
- Popped plain or salted popcorn, for garnish
Instructions
- Cook the Bacon (Optional): In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the pot.
- Sauté the Vegetables: Add the diced carrots, onion, and celery to the pot with the reserved bacon drippings. Increase heat to medium-high and cook, stirring occasionally, until softened, approximately 6 to 8 minutes. Stir in the minced garlic, kosher salt, black pepper, and cayenne pepper; cook for an additional minute until fragrant.
- Prepare the Roux: Add the unsalted butter to the pot and stir until melted. Sprinkle in the all-purpose flour, stirring constantly, and cook until lightly browned, about 2 minutes.
- Incorporate the Beer: Slowly pour in the pilsner-style beer, stirring continuously, and cook until the mixture thickens, approximately 2 minutes.
- Add Broth and Milk: Stir in the chicken broth and whole milk (or half-and-half). Bring the mixture to a boil, then reduce heat to medium to maintain a simmer. Cook, stirring occasionally, until the soup lightly coats the back of a spoon, about 12 to 15 minutes.
- Season the Soup: Stir in the Dijon mustard, Worcestershire sauce, dry mustard, and hot pepper sauce until fully incorporated. Remove the pot from heat.
- Add the Cheese: Gradually add the shredded sharp Cheddar cheese, about ½ cup at a time, stirring constantly until each addition is fully melted before adding more.
- Serve: Ladle the hot soup into bowls and garnish with popped popcorn and the reserved crispy bacon pieces, if using.
Serving Suggestions
This beer cheese soup pairs wonderfully with a slice of crusty bread or a soft pretzel, making it an ideal choice for a cozy dinner or a game-day gathering. The addition of popcorn as a garnish adds a delightful crunch and is a traditional touch that pays homage to Wisconsin’s culinary customs.
Tips for Success
- Cheese Selection: For the best results, use freshly shredded sharp Cheddar cheese. Pre-shredded cheeses often contain additives that can affect melting and texture.
- Beer Choice: Opt for a low-hop beer, such as a pilsner, to avoid introducing bitterness to the soup.
- Texture: If you prefer a smoother soup, consider using an immersion blender to purée the vegetables before adding the cheese.
Final Thoughts
Embracing the flavors of Wisconsin, this Beer Cheese Soup is a delightful blend of creamy cheese and hearty beer, offering a comforting meal that’s perfect for chilly evenings. Whether you’re a cheese connoisseur or simply looking for a satisfying dish to warm you up, this recipe is sure to become a favorite in your household.
