Wisconsin Beer Cheese Soup
I lived in Wisconsin on and off for 7 years. I always looked forward to the fall as it was time for a comforting bowl of Wisconsin Beer Cheese Soup. It is a favorite in pubs and restaurants across Wisconsin.
Per Wikipedia, “As of 2013, Wisconsin continues to be the largest cheese producer in the United States, making over 600 different cheese varieties. Wisconsin is the only U.S. state that requires that a licensed cheesemaker supervise the making of commercial cheese. It is also the only state to offer a master cheesemaker program, which is patterned on the rigorous standards of similar programs in Europe.”
In a large dutch oven or soup pot, cook the diced bacon. Remove from the pot and set aside. Leave the bacon drippings to help flavor the soup.
Add the butter and allow to melt over medium heat. Add the onion, celery, carrot and minced garlic. Cook, stirring occasionally until the vegetables have softened.
Reduce the heat and sprinkle flour over the vegetables. Cook for another 3 minutes, stirring occasionally so nothing sticks.
Add the chicken broth, beer and mix to combine. Add the Worcestershire sauce, dry mustard, salt and hot sauce. Simmer for 10 to 12 minutes.
Purée the soup with an immersion blender until smooth. Add the heavy whipping cream, cheddar cheese and stir constantly until the cheese is melted, approximately 3 to 5 minutes.
Serve immediately. GARNISH with some cooked bacon and a pretzel roll. You can also hollow out pretzel rolls and use as serving bowls.
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Wisconsin Beer Cheese Soup
A very tasty and easy Wisconsin Beer Cheese Soup. Serve with a Pretzel Bun for a delicious finished dish.
Ingredients
- 1/4 pound bacon, diced
- 1/4 cup butter
- 1 large onion, chopped
- 2 celery stalks, sliced
- 1 medium carrot, sliced
- 1 small garlic clove, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 12 ounces beer
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon hot sauce
- 2 cups heavy whipping cream
- 16 ounces sharp cheddar cheese, shredded
- Garnish: Cooked, finely diced bacon
- Pretzel Rolls
Directions
- Step 1 In a large dutch oven or soup pot, cook the diced bacon. Remove from the pot and set aside. Leave the bacon drippings.
- Step 2 Add the butter and allow to melt over medium heat.
- Step 3 Add the onion, celery, carrot and minced garlic. Cook, stirring occasionally until the vegetables have softened.
- Step 4 Reduce the heat and sprinkle flour over the vegetables. Cook for another 3 minutes, stirring occasionally so nothing sticks.
- Step 5 Add the chicken broth, beer and mix to combine. Add the Worcestershire sauce, dry mustard, salt and hot sauce. Simmer for 10 to 12 minutes.
- Step 6 Purée the soup with an immersion blender until smooth. Add the heavy whipping cream, cheddar cheese and stir constantly until the cheese is melted, approximately 3 to 5 minutes.
- Step 7 Serve immediately.
GARNISH with some finely diced cooked bacon and a pretzel roll. You can also hollow out pretzel rolls and use as serving bowls.
