Cozy Wisconsin Beer & Cheese Soup Recipe
There’s something magical about the combination of beer and cheese that makes my taste buds do a little happy dance, and this Wisconsin-inspired soup is basically winter comfort in a bowl. I mean, who needs a therapist when you’ve got melted sharp cheddar swirling around with bacon bits and that subtle malty sweetness from a good bock beer? But here’s the thing most people mess up when making this soul-warming masterpiece.
Why You’ll Love this Cozy Wisconsin Beer & Cheese Soup
This Wisconsin beer and cheese soup hits all the right notes when you’re craving something rich, warming, and absolutely satisfying.
I mean, what’s not to love about melted sharp cheddar mingling with bacon bits in every spoonful?
The bock beer adds this subtle malty depth that makes you wonder why you haven’t been cooking with beer all along.
Plus, it’s basically a hug in a bowl – perfect for those nights when you need serious comfort food.
And honestly, anything that starts with bacon grease automatically wins points in my book.
What Ingredients are in Cozy Wisconsin Beer & Cheese Soup?
Getting this Wisconsin beer and cheese soup on your table starts with gathering some beautifully simple ingredients that you probably already have lurking in your kitchen. The star players here are sharp cheddar cheese and a good bock beer, but don’t worry if you can’t find bock – any decent beer will work just fine.
The rest of the lineup reads like a classic comfort food roster: bacon, onions, carrots, celery, and a few other supporting characters that come together to create something absolutely magical. Nothing fancy or hard to find, which is exactly what makes this recipe so perfect for a weeknight dinner.
Ingredients You’ll Need:
- 12 ounces bock beer
- 8 slices bacon
- 1/2 cup diced onion
- 1/2 cup finely chopped carrot
- 1/2 cup minced celery
- 1/4 cup minced sweet red pepper
- 1 (10 1/2 ounce) can condensed chicken broth
- 1/4 cup flour
- 1 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon sugar
- Salt and pepper to taste
A Few Things to Keep in Mind About These Ingredients
The beer choice really matters here, though not as much as you might think. Bock beer brings that rich, malty sweetness that pairs beautifully with cheese, but honestly, most decent beers will work.
Just avoid anything too hoppy or bitter – you want something that plays nice with dairy.
Sharp cheddar is non-negotiable in my mind. Mild cheese will leave you with soup that tastes like, well, soup with melted cheese floating around. Sharp cheddar brings that tangy bite that makes every spoonful sing.
Don’t skip the sugar – I know it seems weird, but that tiny bit of sweetness balances out any bitterness from the beer and helps all the flavors come together.
And please, please use real bacon, not those weird fake bits. Your soup will thank you.
How to Make this Cozy Wisconsin Beer & Cheese Soup
Making this Wisconsin beer cheese soup is honestly one of those cooking experiences that feels almost too easy for how incredible the results taste. The whole process flows beautifully from one step to the next, and your kitchen will smell absolutely amazing the entire time.
Start by opening your 12 ounces of bock beer and letting it sit while you prep your vegetables. I know, I know – it seems weird to let perfectly good beer go flat, but trust the process here. You want those bubbles to settle down before they hit the soup pot.
Get your 8 slices of bacon going in a large soup kettle, cooking them until they’re properly crisp. Nobody wants chewy bacon bits floating around in their soup, so don’t rush this part. Once they’re done, drain them on paper towels and crumble them up, but hold onto about two tablespoons of that beautiful bacon grease in the pot.
Now comes the vegetable parade. Toss your 1/2 cup of diced onion, 1/2 cup of finely chopped carrot, 1/2 cup of minced celery, and 1/4 cup of minced sweet red pepper into that bacon grease. Sauté everything until it’s soft and your kitchen smells like comfort food heaven. This usually takes about 5-7 minutes, but really you’re just looking for that tender texture.
Pour in your 1 (10 1/2 ounce) can of condensed chicken broth, then grab that empty can and fill it with your beer. Add the beer to the mixture too – this is such a clever way to make sure you use exactly the right amount and don’t waste any of that liquid gold.
Bring this whole beautiful mess to a boil, then immediately turn the heat down to low. This is where things get a little tricky, but stick with me. Pour whatever beer you have left into a small mixing bowl and whisk in your 1/4 cup of flour. You’re making a slurry here, which is just a fancy word for “flour mixed with liquid so it doesn’t clump up in your soup.”
Gradually add this beer-flour mixture to your pot, stirring constantly like your life depends on it. If you dump it all in at once, you’ll end up with flour lumps, and nobody wants that. Keep stirring until everything thickens up nicely.
Time for the really good stuff. Add your 1 cup of half-and-half, those crispy bacon bits you set aside, and your 2 cups of shredded sharp cheddar cheese. Keep the heat low here – high heat will make the cheese seize up and turn into a stringy mess instead of melting smoothly.
Stir in that 1 tablespoon of sugar, which might seem random but really does magic things for the flavor balance. Season with salt and pepper to taste, though go easy on the salt since the bacon and cheese are already bringing plenty of sodium to the party.
The soup is ready when the cheese has melted completely and everything looks creamy and gorgeous. Give it a final taste and adjust your seasonings if needed – sometimes it wants a little more pepper or just a pinch more salt.
Cozy Wisconsin Beer & Cheese Soup Substitutions and Variations
One of the best things about this Wisconsin beer cheese soup is how wonderfully flexible it can be when you’re missing an ingredient or want to shake things up a bit.
No bock beer? I’ll grab whatever’s in my fridge. Lager, ale, even stout works beautifully.
Can’t find sharp cheddar? Gruyere adds sophistication, while smoked gouda brings earthy depth.
I love swapping half-and-half for heavy cream when I’m feeling indulgent, or using whole milk for lighter fare.
Turkey bacon works fine, though you’ll miss that smoky punch.
Vegetarians can skip it entirely and add smoked paprika instead.
What to Serve with Cozy Wisconsin Beer & Cheese Soup
Three things make me absolutely giddy when I’m ladling up bowls of this rich, velvety soup: crusty bread that can handle some serious dunking, something crisp to cut through all that cheesy goodness, and maybe a little extra something that makes the whole meal feel complete.
I always grab a sourdough boule or pumpernickel rolls. The tanginess plays beautifully against that beer-cheese combo.
For crunch, I’ll toss together a simple apple-walnut salad with vinaigrette, or even just some dill pickle spears on the side.
Want to go full Wisconsin? Add bratwurst slices right into the soup itself.
Final Thoughts
After all the stirring and melting and that magical moment when everything comes together, there’s something deeply satisfying about this soup that goes beyond just filling your belly.
It’s comfort in a bowl, honestly. The kind of recipe that makes your kitchen smell like home and turns any chilly day into something cozy.
I think what I love most is how forgiving it is. Too thick? Add more broth. Need extra cheese? Go for it.
This soup adapts to whatever mood you’re in, and honestly, isn’t that what good comfort food should do?
Wisconsin Beer & Cheese Soup
Equipment
Ingredients
- 12 ounces bock beer
- 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 1/2 ounce can condensed chicken broth
- 1/4 cup flour
- 1 cup half-and-half
- 2 cups sharp cheddar cheese shredded
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Open beer and let stand at room temperature while preparing vegetables.
- Cook bacon in a large soup kettle until crisp. Remove, drain on paper towels, and crumble. Set aside.
- Sauté diced vegetables in 2 tablespoons of bacon grease until soft, about 5-7 minutes.
- Add condensed chicken broth to the kettle.
- Fill the empty chicken broth can with beer and add to the mixture.
- Bring to a boil, then reduce heat to low and simmer.
- In a small mixing bowl, whisk remaining beer with flour until smooth.
- Gradually add beer-flour mixture to the soup, stirring constantly until thickened.
- Add half-and-half, crumbled bacon, and shredded cheese.
- Heat gently until cheese melts completely, stirring frequently.
- Stir in sugar and season with salt and pepper to taste.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Soup Ahead of Time and Reheat It?
I’d recommend making this soup fresh since dairy-based soups can separate when reheated. If you must make ahead, reheat gently on low heat while stirring constantly to prevent curdling.
How Long Does Leftover Beer Cheese Soup Last in the Refrigerator?
I’d recommend storing your leftover beer cheese soup in the refrigerator for up to three days. After that, the dairy components can spoil and the texture may deteriorate considerably.
Can I Freeze Wisconsin Beer Cheese Soup for Later Use?
I wouldn’t recommend freezing this beer cheese soup because dairy-based soups don’t freeze well. The cheese and half-and-half will separate and become grainy when you thaw and reheat it.
What’s the Best Way to Prevent the Cheese From Clumping or Separating?
I’ll keep the heat low when adding cheese and remove the pot from heat first. I’ll also add cheese gradually while whisking constantly, ensuring it’s finely shredded beforehand.
Can I Use Low-Fat Milk Instead of Half-And-Half to Reduce Calories?
I’d recommend against using low-fat milk since it’ll make your soup thinner and increase curdling risk. If you’re cutting calories, try using whole milk instead – it’s better than low-fat but lighter than half-and-half.