Wisconsin beer cheese soup is the ultimate pub comfort food: a velvety cheddar soup with a gentle malty flavor from the beer, a little sharpness from mustard and a hint of heat. In Wisconsin it is often topped with popcorn, which sounds strange until you try it.
America's Dairyland
Wisconsin produces more cheese than any other US state, and it has a long brewing tradition brought by German immigrants. Beer cheese soup combines both and is served in taverns and supper clubs across the state, especially during football season.
Choosing the beer
Use a mild lager, pilsner or amber ale. Very hoppy beers like IPAs turn bitter when cooked and can make the soup unpleasant. A malty amber or brown ale gives a deeper, slightly sweet flavor.
Does the alcohol cook off?
Simmering reduces much of the alcohol, but not all of it. For a beer-free soup, use non-alcoholic beer or replace it with extra broth and a spoon of Worcestershire.
Sharp cheddar, freshly shredded
Sharp or extra-sharp cheddar gives the best flavor. Shred it yourself from a block: pre-shredded cheese has starch that keeps it from melting smoothly. Mixing in some Gouda or Gruyère adds extra creaminess.
Low heat for a silky soup
Cheese melts best over very low heat. If the soup boils after the cheese goes in, the proteins tighten and the soup can turn grainy. Add the cheese in handfuls and stir until each one disappears.
Smooth or chunky
Many restaurants blend the vegetables for a perfectly smooth soup. Others leave small pieces of carrot and celery. Both are traditional; choose what you like.
Why popcorn?
Popcorn is a classic Wisconsin topping. It floats on top, adds crunch and soaks up the cheesy soup. Buttered popcorn, crispy bacon, croutons or chives are all great toppings.
Serving with pretzels
Soft pretzels or pretzel bites are made for dipping in beer cheese soup. Rye bread, crusty rolls or a bread bowl also work.
Turn it into a dip
Use half the broth and milk for a thick beer cheese dip. Serve it warm with pretzels, sausages and vegetables at parties.
Add sausage or bacon
Stir in sliced grilled bratwurst or crumbled bacon to make the soup a hearty meal, a true Wisconsin combination.
Serving ideas
For more cheesy bowls, try our loaded baked potato soup or a classic corn chowder.
Leftovers
Store in the fridge for up to 3 days and reheat over very low heat, stirring and adding a splash of milk. Cheese soups do not freeze well.
Mustard and Worcestershire
These two small additions make a big difference. Mustard sharpens the cheddar flavor, the same way it does in mac and cheese, and Worcestershire sauce adds savory depth that balances the beer. You will not taste either one on its own.
Make it ahead for parties
Keep the finished soup warm in a slow cooker on the lowest setting for a game day buffet. Stir now and then and add a little milk if it thickens. Set pretzel bites, popcorn and bacon next to it so guests can top their own cups.
A note on salt
Cheddar and broth are both salty, so taste before adding any extra salt.
Garnish
Finish each bowl with chives and a pinch of smoked paprika.
Frequently asked questions
Why is my beer cheese soup grainy?
The cheese got too hot or was pre-shredded. Melt freshly shredded cheese over low heat.
What is the best beer for beer cheese soup?
A mild lager, amber ale or brown ale. Avoid very hoppy IPAs.
Can I make it kid-friendly?
Use non-alcoholic beer or extra broth instead of beer.
