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.
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
Use only a quality brand of unsalted butter in the Beer Cheese and Bacon soup.
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.
Use a food chopper to mince and dice the yellow onion, celery, and garlic to make life easier
Half and half cream are preferred over full-fat milk in this recipe for a richer creamy flavor.
Amber-Bock beer is used due to the incredible flavor and richness of the beer.
The mustard matters. Use German-style mustard, if at all possible, for optimal flavor. Do not use yellow mustard.
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.
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
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.
How long will the soup stay good when refrigerated? When placed in a tightly sealed container, it will safely remain for bout three days.
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.
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.
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.
What is Half and half Cream? Half and Half cream is one part of full-fat milk and 1 part light cream.
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.
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.
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.
Wisconsin-Style Beer Cheese and Bacon Soup
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Use only a quality brand of unsalted butter in the Beer Cheese and Bacon soup.
- 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.
- Use a food chopper to mince and dice the yellow onion, celery, and garlic to make life easier
- Half and half cream is preferred over full-fat milk in this recipe for a richer creamy flavor.
- Amber-Bock beer is used due to the incredible flavor and richness of the beer.
- The mustard matters. Use German-style mustard if at all possible for optimal flavor. Do not use yellow mustard.
- 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.
- 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.
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