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Wisconsin Beer Cheese Soup

Beer Cheese Soup Recipe

I was CRAVING beer cheese soup the other day for some reason and after looking up menus to every restaurant that serves soup in town, I couldn’t find one that carried beer cheese soup so I decided to make an entire pot of my own at home. I couldn’t help but to keep tasting this as it simmered on the stove and I was nearly full before pouring myself a bowl. It was SO good!

This soup can be toned down or up depending on the type of cheese and beer you use. I used an IPA beer and sharp cheddar, so my soup was pretty strong, which is exactly how I like it. For a more mild flavor, opt for a beer that isn’t too strong and a mild cheddar cheese. This is so good served with slices of crusty french bread on the side.

Wisconsin Beer Cheese Soup

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: 8

Wisconsin Beer Cheese Soup


  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 2 cups beer
  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups milk or half and half
  • 6 cups shredded sharp Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • popped popcorn, for garnish


  1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Also, what do you think about my new recipe card above? Now you can more easily view, print and save recipes from my site. I hope you enjoy the new layout!

beer cheese soup recipe – via allrecipes.com

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Your Thoughts?

  • lauren

    I am dying to try this!!! I’ve made bee at and cheese soup before and it tasted great, but the texture was mealy or something. I’m excited yo try yours. Also, the layout looks great!

  • Mama Mia

    I have never had beer soup…but I’m going to give it a try. I seem to have most of the ingredients, so I don’t think I can go wrong. I love broadening my horizons, so thank you for a new idea. Keep em coming.

  • Love the new recipe card! You always know the way to my heart girl!

  • Samantha Fountaine

    I made this soup with a few adjustments. No hot sauce or cayenne pepper. I only used 1/2 tsp of dry mustard instead of 1 tsp. I added mozzarella roasted garlic chicken sausage, which I bought from Sam’s Club. I sliced, heated and browned the sausage and added it to the broth/veggie side of the soup prior to cooking the dairy side. Everything else remained the same. This soup was OUTSTANDING. There is plenty left over as well. Served in a Dutch crunch bread bowl which I heated in the oven at 400 for 10 minutes . Sliced the top off and pulled the center of the bread bowl out. Lightly buttered top and top edge of bowl prior to placing in the oven.

    • Fab Fatale

      that sounds amazing! do you have a pic you can share at IG or FB? i’m definitely going to try your adjustments next time i make this! thanks so much for sharing!