Wisconsin-Style Beer Cheese and Bacon Soup

There’s nothing like a beautiful steaming bowl of a Wisconsin Style Beer Cheese and Bacon Soup in the Fall. This delightfully sinful soup contains Wisconsin-Style Cheddar, Amber Bock Beer, veggies, and Hickory Smoked Bacon in one delicious, warm, and inviting bowl.

Wisconsin is notoriously famous for The Green Bay Packers, the German-American population, Beer, and their delicious Cheddar Cheese. How can you go wrong by combining all the above? Our family, being of a Bavarian heritage on my dad’s side, enjoys German- American recipes, and this is one we have all fallen in love with after having this tasty soup during one of our vacations to Black River Falls, Wisconsin, in the early ’90s.

 

 

 

Since medieval times, Europeans have made “Beer Soup,” traditionally a roux-based soup made with beer and sometimes potatoes as a thickener. Now Wisconsin Style Beer Cheese and Bacon Soup may have taken a slight delicious and tasty detour. Once you taste this fantastic creamy and delicious detour, you’ll be glad the Wisconsin German-Americans took that slight detour!

Below you will find a super easy to follow recipe for my Wisconsin Style Beer Cheese and Bacon Soup and specific directions so you can enjoy this Medieval Times Spin-off of Beer Soup and impress your family and dear friends.

 

 

 

Ingredients needed to make Beer Cheese and Bacon Soup

• One stick of sweet cream butter

• One large yellow onion, minced

• Three stalks of celery, finely diced

• Four cloves peeled garlic, minced

• Three tablespoons cup all-purpose flour sifted

• Two cups low-sodium chicken broth

• 24-ounces Amber Bock beer

• One large russet potato peeled and finely grated

• Two cups half and half cream

• One tablespoon German Style mustard

• 24-ounces Wisconsin sharp cheddar, freshly grated

• One tablespoon of sugar

• Kosher salt, to taste

• Freshly ground pepper, to taste

• Eight slices of hickory smoked bacon, crisp and chopped

 

 

 

 

 

 

Tips for the Beer Cheese Soup Recipe

1. Use only a quality brand of unsalted butter in the Beer Cheese and Bacon soup.

2. The color of the onions matters. Yellow onions are used in this recipe due to having a higher level of flavor but not being as strong as white onions.

3. Use a food chopper to mince and dice the yellow onion, celery,  and garlic to make life easier.

4. Half and half cream are preferred over full-fat milk in this recipe for a richer creamy flavor.

5. Amber-Bock beer is used due to the incredible flavor and richness of the beer.

6. The mustard matters. Use German-style mustard, if at all possible, for optimal flavor. Do not use yellow mustard.

7. The type of cheese matters. Be sure only to use a quality brand of Wisconson Sharp Cheddar. Not all brands are equal when it comes to taste or to melt in a recipe.

8. Be sure to taste your soup recipe and season it with Kosher salt and freshly ground black peppercorns as needed. Taste it a few times before serving so that the seasoning is not off.

 

 

 

 

 

 

Frequently asked Questions

1. Can the Beer Cheese Soup be frozen? I recommend making what you are your family will eat with-in three days for optimal taste results instead of freezing as it may affect the texture of the soup.

2. How long will the soup stay good when refrigerated? When placed in a tightly sealed container, it will safely remain for bout three days.

3. Can I use cornstarch instead of flour to thicken the soup? If in a pinch, you can use cornstarch; however, flour seems to be far more superior when it comes to texture and taste in this recipe.

4. Why do I need to warm the half and half cream? Warming the half and half cream helps prevent the cream from curdling in the soup.

5. Can I use another beer in place of the Amber-Bock Beer? If you need to substitute the beer, I recommend only using a quality beer that you enjoy drinking. I do not recommend beer, such as Bush, Bud Light, or Coors. The flavor of the soup will be off.

6. What is Half and half Cream? Half and Half cream is one part of full-fat milk and 1 part light cream. 

7. I do not have half and half cream, what can I do? You can use 1 part whole milk or full-fat milk and 1 part light cream in place of the half and half cream.

8. Why is my beer cheese soup grainy looking in texture? This happens when you have added the half and half cream and the cheese when the temperature is a little too high. Always slowly add these ingredients after reducing the heat to prevent this from happening.

9. Can the Beer Cheese Soup be reheated? Absolutely just reheat on a lower heat setting in a metal pan, stirring occasionally or in a microwave if desired, stirring the soup about every 30-45 seconds.

 

 

 

 

 

 

 

 

Don’t forget to use the Pin and Print Options to save the recipe!

 

 

 

 

 

 

 

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