Wisconsin Native's Beer Cheese Soup

This beer cheese soup, the pride of the Midwest, is creamy, flavorful, and spicy with beer, sharp Cheddar, milk, mustard, and Worcestershire sauce.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 565 Calories

Ingredients

• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon hot pepper sauce
• 1 teaspoon dry mustard
• 1 tablespoon Dijon mustard
• 6 cups shredded sharp Cheddar cheese
• 4 slices thick-cut bacon
• 2 cups beer
• 4 cups milk or half and half
• popped popcorn, for garnish
• 0.33333334326744 cup butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon cayenne pepper
• 1.5 cups diced celery
• 1.5 cups diced carrots
• 1.5 cups diced onion
• 0.33333334326744 cup flour

Recipe Instructions

Step 1

Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.

Step 2

Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.

Step 4

Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.

Step 5

Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes. 

Step 6

Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.

Step 7

Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.  

Step 8

Serve hot, topped with popcorn and reserved bacon.