As a proud resident of “America’s Dairyland”, I can confidently say cheese is one of the best culinary highlights of living here. This irresistible beer cheese soup is a delicious, creamy blend of Wisconsin cheddar cheese, pureed vegetables, and, of course, beer. It is topped with crumbly bacon and crushed pretzels for added flavor, protein, and crunch. Like many beloved recipes that hold the “Wisconsin Made” label, they are derivatives of German traditional recipes. This is because of the large German heritage in the state.
Although beer cheese soup may include some less healthy ingredients, this soup has many vitamins, minerals and antioxidants. The carrots, celery, onions, garlic, and cayenne pepper not only elevate the flavor but also enhance the nutritional value of the beer cheese soup, making it a more wholesome choice.
Choosing a Healthier Beer
In the past, Pabst Blue Ribbon was the go-to for beer in all the recipes we made. It was chosen because PBR is historically an iconic lager that began brewing in Milwaukee Wisconsin in 1844. Upon researching the ingredients of beer, I had found that many of them contain GMOs, specifically corn syrup. With that in mind, I’ve switched to Heineken, which is non-GMO and free from corn syrup. This website lists the top non-GMO beers: 15 Best GMO-Free Beers to Enjoy Without Worrying About Ingredients – A Luxury Lifestyle
Beer Cheese Soup Preparation, Servings, and Storage
This delectable soup has become a favorite in our household, thanks to its delightful taste and easy preparation, taking less than an hour to prepare. The beer cheese soup recipe conveniently serves 6 people, making it perfect for our family or a small gathering. It is delicious with a warm slice of sourdough bread which can be found here: Sourdough Bread- Stand mixer Recipe. For the best experience, enjoy the beer cheese soup right after cooking, but if you have leftovers, it can be refrigerated in an airtight container for up to three days.
After enjoying a delicious bowl of Beer Cheese Soup, try one of these soups on your next soup day!
Beer Cheese Soup
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Equipment
Ingredients
- 4 strip Thick cut bacon
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onions, diced
- 3 cloves Garlic
- 1/3 cup Flour
- 3 cups Chicken Broth
- 1 12oz Lager beer
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Cayenne pepper
- 1 cup Heavy cream
- 3 cups Cheddar cheese, freshly shredded
- 1 cup Pretzels (hand crushed)
Instructions
- Heat the dutch oven over medium. Fry the bacon in the dutch oven until crispy. Remove the bacon and place on a paper towel lined plate to drain and cool.
- Add carrots, celery, and onions to the bacon grease in the dutch oven. Sauté until soft. Add the garlic and cook for an additional minute.
- Mix the flour into the vegetables and cook for about 2-3 minutes.
- Add the beer and stir, scraping the bottom of the pot to make sure nothing is sticking to the bottom.
- Pour the chicken broth into the pot and stir.
- Season with salt, pepper, dijon, worcestershire, and cayenne.
- Allow the vegetables to simmer in the broth and beer for 30 minutes so they become very soft and the spices meld into the soup.
- Using the immersion blender, blend the vegetables until it all becomes a liquid.
- Whisk the cream into the pot and remove from the heat.
- Slowly whisk in about a half cup of cheese at a time and stir until all the cheese is added and melted.
- Serve immediately with crushed pretzels and crumbled bacon on top.
Nutrition
