Wisconsin Beer Cheese Soup
Rich and creamy, Wisconsin Beer Cheese Soup is perfect on cold autumn and winter nights. Experiment with using different beers to create different flavor profiles and textures.
Created by Mary Winecoff
- 12 oz. beer (this recipe uses an amber bock)
- 8 slices bacon
- 1/2 cup onion, diced
- 1/2 cup carrot, finely chopped
- 1/2 cup celery, minced
- 1/4 cup sweet red pepper, minced
- 1 10.5 oz. can condensed chicken broth
- 1/4 cup flour
- 1 cup half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1 Tbsp. sugar
- Salt and pepper to taste
- Open beer and let stand while dicing vegetables.
- Sauté bacon until crisp. Drain and crumble.
- In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft.
- Add chicken broth.
- Fill chicken can with beer and add to mixture.
- Bring to a boil, then reduce heat to low.
- Pour remaining beer into a small mixing bowl and whisk in flour.
- Gradually add to broth, stirring constantly, till thick.
- Add half and half, bacon and cheese.
- Heat until cheese melts.
- Stir in sugar.
- Add salt and pepper to taste.