Dinner/ Fall Menu/ Foods of the World/ German-American/ Soups/ Soups and Stews/ Tips and Tricks/ Winter Menu

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 a few things The Green Bay Packers, the German-American population, Beer, and their delicious Cheddar Cheese. How can you go wrong 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.

 

 

 

There's nothing like a wonderful 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.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 the 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 in need of substituting 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.

 

 

 

 

 

 

5 from 9 votes
There's nothing like a wonderful 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-Style Beer Cheese and Bacon Soup
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr
 

A delightfully sinful soup contains Wisconsin Style Cheddar, Amber Bock Beer, veggies, and Hickory Smoked Bacon in one delicious, warm and inviting bowl.

Course: Soup
Cuisine: American
Keyword: Beer Cheese Soup with Bacon
Servings: 8 People
Author: hmccallum
Ingredients
  • 8 tablespoons sweet cream  butter
  • 1 large yellow onions minced
  • 3 stalks of celery diced
  • 4 cloves peeled garlic minced
  • 4 tablespoons all-purpose flour sifted
  • 2 cups chicken broth low-sodium
  • 24   ounces Amber Bock beer
  • 1   large Russet potato peeled and finely grated
  • 2 cups half and half cream warmed
  • 1   tablespoon  German-Style mustard
  • 24 ounces Wisconsin style sharp cheddar freshly grated
  • 1 tablespoon sugar
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 8 slices Hickory smoked bacon crisp and chopped
Instructions
  1. In a large dutch oven melt, sweet cream butter on a lower heat setting once melted add onions, celery, and garlic, sauté for 6-8 minutes

  2. Once onions, celery, and garlic have sautéed, add the sifted flour stirring constantly as not to burn flour, until the flour is a rich light honey color.

  3. Add 2 cups of chicken broth, 24-ounces of Amber Bock Beer, and one grated medium potato, cook for about 20 minutes on the lower heat setting, stirring here and there.

  4. After 20 minutes of cooking time has elapsed very slowly add warm half and half cream, 1 tablespoon of German-style mustard, and slowly add 24- ounces of freshly grated Wisconsin-style cheddar cheese a little at a time, constantly stirring. Be sure to keep the heat on a lower setting such as low to medium.

  5. Add 1 tablespoon of sugar, kosher salt to taste, and fresh ground pepper, cook on very low stirring here and there for about 20 minutes. Taste soup to see if it needs more salt and pepper.

  6. Ladle Beer Cheese and Bacon Soup into crocks or soup cups top with chopped crisp bacon and serve with rye bread or bread of choice.

Recipe Notes

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 is 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 to only use a quality brand of Wisconson Sharp Cheddar. Not all brands are equal when it comes to taste or melting 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.

 

 

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

 

 

 

 

there's nothing like a wonderful steaming bowl of a Wisconsin Style Beer Cheese and Bacon Soup

 

 

 

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17 Comments

  • Reply
    Cathryn
    January 21, 2019 at 9:51 am

    This soup was incredibly good. My husband loved it as well as our neighbors. So creamy and flavorful. Perfect for a Sunday in winter. I made soft pretzels as a dipper and it tasted great!

    • Reply
      hmccallum
      January 21, 2019 at 10:09 am

      Thank you, Cathryn, I appreciate you sharing how much everyone enjoyed the soup. I need to make this again. I haven’t made it in so long. Have a wonderful day

  • Reply
    OldCountryGirl
    November 11, 2015 at 9:32 am

    Delicious!

  • Reply
    Sarah's Attic of Treasures
    October 20, 2015 at 12:53 pm

    Reblogged this on and commented:
    WOW, How did I miss this one? A favorite of mine. Lot’s of history here as well. Sharing from Heidy McCallum And The McCallum’s Shamrock Patch

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 2:51 pm

      Thanks, Sara, You’re gonna love that one!! One of my favorites from last season.

      • Reply
        Sarah's Attic of Treasures
        October 20, 2015 at 5:56 pm

        Danny happened to walk in as I was sharing this recipe. He asked about it. Then wanted to know when I was going to fix it. I said anytime. I also told him that I was going to fix your Braised Chicken, Mushrooms and Bourbon Sauce Wednesday night. We had that shortly after your posted it and he loved it. I had made a similar dish minus the bourbon many times before.
        So thank you for both of them.

        • Reply
          Heidy L. McCallum
          October 20, 2015 at 6:18 pm

          Any time my friend, I’m just glad you enjoyed them. Tell Danny I said Hello!

  • Reply
    Joy @ Yesterfood
    December 11, 2014 at 9:00 am

    Oh, Heidy, this looks delicious, and your photography is beautiful. There’s nothing better than a hearty, savory, topped-with-smoked-bacon soup this time of year. Thank you for sharing it with us at Treasure Box Tuesday- pinned! 🙂

    • Reply
      Heidy L. McCallum
      December 11, 2014 at 10:40 pm

      Thank you so much joy! I appreciate the wonderful comments and thank you for hosting a wonderful party!!!

  • Reply
    Culinary Flavors
    December 9, 2014 at 11:33 pm

    Not only warm and cosy, but also packed with flavors! Lovely soup!

    • Reply
      Heidy L. McCallum
      December 10, 2014 at 12:58 am

      Thanks! I am craving another batch! Let me know if you make it!

  • Reply
    Joanne T Ferguson
    December 9, 2014 at 2:51 am

    G’day What a GORGEOUS soup Heidy! Wish I could try now!
    Cheers! Joanne

    • Reply
      Heidy L. McCallum
      December 9, 2014 at 2:53 am

      Thanks Joanne! Definitely one I can’t get enough of, the flavor is wonderful <3

  • Reply
    Joanne/WineladyCooks
    October 20, 2014 at 2:25 pm

    Your easy Beer Cheese and Bacon soup sounds so delicious. I’m definitely making this Wisconsin style beer cheese and bacon soup now that the cooler weather has arrived. Pinned/shared.

    • Reply
      Heidy L. McCallum
      October 20, 2014 at 9:11 pm

      Thank you so much glad you enjoyed the recipe Joanne and thanks for the sweet compliment!

  • Reply
    keciasflavorbreakthrough
    October 20, 2014 at 12:55 pm

    This does look delicious! Creamy and rich, too!

    • Reply
      Heidy L. McCallum
      October 20, 2014 at 9:12 pm

      Thank you glad you enjoyed the Beer Cheese and Bacon Soup!!!

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