Name: Wisconsin Native's Beer Cheese Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 ½ cups diced carrots; 1 ½ cups diced onion; 1 ½ cups diced celery; 2 cloves garlic, minced; 1 teaspoon hot pepper sauce; ½ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper; 3 cups chicken broth; 2 cups beer; ⅓ cup butter; ⅓ cup flour; 4 cups milk or half and half; 6 cups shredded sharp Cheddar cheese; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon dry mustard; popped popcorn, for garnish

This beer cheese soup is delicious. As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This recipe is a salute to my home state, America's dairy land, and a state that brews a mighty fine beer. Serve with lots of popcorn floating on top!

Wisconsin Native's Beer Cheese Soup

carrots

onion

celery

garlic,

hot pepper sauce

salt

black pepper

cayenne pepper

chicken broth

beer

butter

flour

milk

Cheddar cheese

Dijon mustard

Worcestershire sauce

dry mustard

popped popcorn,

Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes.


Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm.


Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes. Serve topped with popcorn.


I've been a Wisconsinite most of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup expert I do know what I like and I do know what tastes good.  And this is some good soup! Given some of the reviews I had extra flour on hand in case it was too thin, and Velveeta in case it wasn't creamy enough. This needed neither. I wasn't crazy about the cooking method which I believe wasn't as good as it could have been. I didn't like the idea of boiling the vegetables rather than sweating them, and two different mixtures, a "beer mixture" and a "cheese mixture" was totally unnecessary. I sweated the vegetables in the butter for about 10 minutes, added the flour, then cooked that another couple of minutes. Stirred the half and half in gradually, added the beer, chicken broth, mustards and Worcestershire sauce, brought it to a boil and simmered for about 10 minutes, stirring fairly constantly, until creamy and thickened. I removed it from the heat, then stirred in the cheese a little at a time until combined. I garnished each serving with crisp, crumbled bacon which only gave it an extra flavor punch (I swear bacon makes EVERYTHING taste better!). This is creamy, silky smooth, not too cheesy but cheesy enough, and very pleasantly flavored.  Sometimes cheese soups (especially in restaurants) can be gloppy and pasty but this was refreshingly light by comparison. So while the cooking method needed work this still is a solid four star recipe.

The flavor is excellent, but you will have definite texture issues if you follow the instructions as written. Cheese and cream curdle very easily! To prevent the gritty texture many complain about here (and cut down on wasted extra pot to clean), I suggest making the following changes:
1st saute the vegetables in butter until they are tender. Then add the flour and dry mustard, stirring constantly until well mixed. Then add broth, beer, hot sauce, and spices. Cook for about 10 minutes or until warm, and then REDUCE the temperature to medium low. This will prevent curdling when you add your dairy next. Gradually add half and half and simmer for 10-15 minutes to thicken, stirring periodically. DO NOT ALLOW TO BOIL as this causes curdling. )Watch carefully, as this can happen quickly.) Then remove the pot from heat and gradually add cheese by small handfuls, stirring constantly. Stir in Dijon and Worcestershire, and put the pot back on to simmer on LOW for about 10 minutes.
The key thing here is to keep the temperature low! Also, adding cheese at the end will prevent it from reacting with the beer, which can also cause it to curdle, especially if it is too hot or cold when added.
By the way, this recipe is great the next day, too. Just remember to reheat it gently!

Against my better judgment, I followed the instructions exactly.  The finely chopped vegetables never got very soft and I cooked them for about 30 minutes.  It smelled great, but the texture was disappointing.  We ended up straining out the vegetables.  I used a bottle of Sam Adams Boston Ale, but it was a little bitter.  I will make this again, but with the following 2 changes.  I will saute the vegetables in butter until they are extremely soft, then I will simmer in the broth and a pale ale.  

As is, this soup rates a 5.  It's delicious, relatively simple, and includes my favorite veggies to have in creamy soup.  I've made it a few times, just like the recipe and changed it once, adding diced red pepper, and cumin, along with half pepper jack, garnishing with tortilla strips, for a southwestern thing. Both versions are on semi-regular rotation now! Not only is this a great recipe, but it's a good jumping off point, too. Also, the flavor of the beer really shines through, and dark beers work better (not stouts, but a heavy lager is perfect!).

This Chicagoian knows that any cheesehead recipie is going to be good! It has the right blend of spices.  I used a little different cheese...I used a 2 year aged Wisconsin white cheedar (to make it even more Wisconsin-like). My beer of choice was Blue Moon.  This made for a very warm and fuzzy feeling!  Served with a hot pretzel! 

Simple and delicious, earns bonus marks for freezing well. However, I don't recommend putting popcorn on the top - mine turned soggy within moments, so I scooped the pieces out and substituted for croutons instead. Otherwise, no problems! This is a definite keeper.

This is the first beer cheese soup I have tried to make and it turned out great!  I've had differant varieties of it at differant Super Bowl parties over the years and Have always enjoyed it.  The only thing I did a little differant is I grilled some Brats untill well done and smokey then ground them up and put them in the soup.  It was AWESOME!  Go Seahawks!!  Also used a little more cheese + one cup of shredded parmigon chese and a bout 2 bottles of henrys fall lager.

This was a great base recipe, but I followed my instincts and changed a few things around, which made for a successful, delicious and filling soup!!  I used a full stick of butter and divided it.  I put half in my stock pot, let it melt a little, then threw in all my veggies.  I also added two more cloves of garlic.  I omitted the hot sauce (I don't care much for the vinegary flavor of hot sauce), but I liberally sprinkled the veggies with cayenne, a touch of chili powder, paprika, kosher salt and cracked black pepper.  I sauteed them for about 8 mins together.  Then, I sprinkled about a Tbsp of flour across the veggies and allowed that to cook for about 4 or 5 minutes more.  I poured in the beer first, so the flavor could penetrate the veggies, and let the alcohol cook off.  Then I added the stock and a dash or two of worcestershire.  I allowed that mixture to cook for about 30 mins.  In another pan, I melted the other half of a stick of butter.  I used the flower to build a roux and allowed that to brown.  Then, I added the half and half, little by little, incorporating it completely into the roux.  I stirred until smooth and creamy, then slowly added it to the simmering beer mixture.  I added a tsp of dijon mustard, a few more splashes of Worcestershire, about a tsp of dry mustard, cayenne, salt and pepper (if needed).  I let it sit on low, for about 10 more minutes just to let the flavors meld together.  I served with a large crusty baguette and it filled up the family!

I'm also a Wisconsin native, and have had my share of Beer Cheese Soup around this fair state. This one just didn't do it for me - mainly because it just wasn't rich and creamy. The rest of the family enjoyed it though.

I mixed the flour in with the grated cheese before adding it, essentially coating the cheese bits, which allowed for easier blending/melting of the cheese and less need for added fat.  Crumbled bacon or small pieces of cooked sausage are nice additions. Popcorn is a tasty topping, but I served it on the side, so one could add it while eating.

I liked the ingredient list for this soup, and as I always do, read many reviews for helpful tips.  Here are my tweaks to an already excellent soup:

1.  I added a diced red bell pepper (pimento/cheese is a match made in heaven; see "Masters Tournament Pimento Cheese Sandwich".....).
2.  I sauteed my vegetables in the heavy soup stock pot with 3 tablespoons of butter before adding the 2 cups of beer and only 1 cup of chicken stock to gently simmer.
3.  After making the roux in a high-sided saute pan and cooking it for about 5 minutes (stirring constantly with a wire wisk) I added the remaining 2 cups of chicken stock so I could get the roux to a boil.  THIS STEP IS CRITICAL TO FULLY COOKING THE FLOUR, BREAKING IT DOWN PAST ITS "GRAINY" STATE, AND MAXIMIZING THE THICKENING POTENTIAL OF THE ROUX!  Seems quite a few folks have trouble with runny and grainy soup.  Unless you get your roux to a decent boil with some liquid OTHER than milk - which will curdle at boil- then you're missing the boat as far as proper texture of the soup.
4. After boiling/stirring the roux/stock mixture for about 5 minutes, I started adding the milk (whole).

5. After the milk was incorporated, I started adding FINELY SHREDDED cheese a handful at a time.  The fine shred makes the melt process go much, much faster, and you can easily wisk this half of the soup to a velvety texture before adding it to the vegetable/beer mixture.

I make a lot of soups, but this one was the best yet!  A wonderful blend of Wisconsin favorites.  Didn't have dry mustard, so used the mustard you put on hotdogs and it turned out delicious.  Husband raved and craved!

This is the best beer cheese soup I have ever had! I wouldn't change a thing.

I liked this recipe a lot, though some of my family felt that the beer flavor was too overpowering.  It wasn't as creamy as most beer cheese soups I've had, but still enjoyable.  Make sure you use a very flavorful cheese - I blended extra sharp white cheddar, sharp cheddar and cheddar and it was awesome.

Remade Feb 2016: my cooking skills have improved and this soup was outstanding. New fave.

This recipe warrants five stars, but several changes are needed. The vegetables need to be cooked much longer than stated to ensure that they are soft. Mine were diced quite small, too. Others had complained that their soup was not thick enough. I gave alot of extra time after the half and half was added while whisking at fairly high temperatures to allow the flour to thicken. The consistency of your soup depends upon this. Last, I would add more beer to achieve the desired authentic taste. You don't want to change the consistency, so I will substitute one cup of the chicken broth so I can add another cup of beer next time. The beer was barely noticeable as written and tasted more like a cheese soup. It was very tasty, so despite these changes, the recipe still deserves five stars. I also chose not to garnish with popcorn. Thank you for submitting this.

Very good!  I followed the recipe pretty closely as far as ingredients go, only adding a bit of swiss and an Irish cheddar to the regular cheddar. I took the advice of previous raters and changed up the directions.  I sauteed the carrots, celery, onions and garlic in the butter, then added the broth and let it simmer for 20 minutes.  Then I added the beer.  I mixed the salt, pepper, cayenne, dry mustard and flour together and slowly sprinkled while stirring it into the vegetable-broth-beer-mixture.  Then I reduced the heat and stirred in the half and half, then added the cheese.  I put Tabasco and Sriracha Chili Sauce on the table for guests to add to their own tastes.

My sister mentioned that maybe some of the raters are having difficulty with consistency because they may be using store-bought pre-shredded cheese rather than shredding it themselves.  There could be an anti-caking agent in the pre-shredded cheeses that is causing the cheese not to melt properly.

this soup is awesome! me and my husband could live on soup in the winter and i looked all over online for a good recipe. i chose this one and another from "taste of home". i pretty-much used this recipe, just left out the hot items and didn't put as much celery. then i added a 1/2 block of cream cheese (i got that part from the other recipe). the 2nd time i made this soup, i added small cubes of yellow potato and i liked it-- seemed more hearty and filling.

 After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustard and the Worcestershire. Use two cans of beer, one quart of half and half and the four cups of sharp "finely grated" chedder. I used Wondra Flour and kept adding with a little more half &amp; half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks

I found this recipe on here 3 years ago and have been making it ever since. It's delicious. I have discovered a few things that make it a little easier and a more rounded meal. First, don't use preshredded cheese-the chemicals they put on the preshredded keep it from melting into the mixture smoothly. Second, cook the vegetables much longer than the recipe says, I cook until soft, however long it takes. And last, I add lots of chopped broccoli (and/or cauliflower) and slices of smoked sausage. In addition, I don't care for spicy hot things at all, so I omit the hot pepper sauce and the cayenne pepper - I get a whole lot more of the other flavors this way!

Delicious recipe, but the cooking method as described needs work.  There's no reason this soup should require two pots to fix.  That's just more mess and extra work for such a simple soup.  Rather than following the cooking instructions, I did something similar to other reviewers in that I sauteed the veggies in butter and salt first for about 5 minutes, added the flour and dry seasonings next and cooked the dry mixture for a few minutes before gradually adding the liquid ingredients (plus the pepper and worcestershire sauces) and letting everything simmer for 20 minutes or so before adding the cheese at the very end.  I prefer a smoother texture for my soups, so  I took an immersion blender to the pot right before I added in the cheese.

Apart from that though, this is a terrific recipe.  My family raved about the flavor and the leftovers are delicious too.  The key to getting great results for this soup is to use good cheese.  Don't be lazy and use preshredded cheddar, as the flavor profile and the texture won't be as good than if you had picked up a block of decent cheddar (I used Tillamook, but a good Wisconsin cheese would be fitting!) and grated it yourself.  The result will be so much creamier and the taste so much richer that you won't regret the extra effort!

Paired a nutty brown winter beer with sharp cheddar, and a squeeze of spicy brown mustard since I had no mustard powder. My family loved it. It is a little thin, but very rich, and yes, it does seem like you could more easily add the flour to sautéed veggies and only use one pot as others noted, but I appreciate someone taking the time to share a good recipe so I try to honor the original cook the first time I try a new recipe. Really easy to make, very filling. Slayed my family. My teen actually got all cozy after eating a big bowl and went horizontal right at the table, laid down across two dining chairs. My wife simply kinda went diagonal, resting on one elbow. I just drank the rest of the beer. Yum.

I made this to take to a soup "cook off". My mistake to bring a new, un-tried recipe, but it sounded so darn good and got great reviews, so I went with it. Too bad for me! Let me first say that I thought the flavor was FANTASTIC! However, I was very disappointed in the consistency and texture... It just was not creamy enough! Next time I try this I will use more half &amp; half and probably some more cheese and flour. But, as I said, the flavor was "out of this world" delicious, so it's definitely worth making again and playing around with to get the desired creaminess.

Due to reviews, I made changes. I increased the flour and butter to 1/2 cup each, used 3 cups half and half, 1 cup heavy cream,  and also added 2 tablespoons parmesan cheese and 3 teaspoons chopped pimentos. I also only used a 12oz bottle of Smithwick's beer.  I melted the butter in a Dutch oven on medium heat, added the veggies, salt, pepper and pimentos, turned the heat down to low and put the top on. They gently cooked for 10-12 minutes until soft. Then I increased the temp to medium and added the flour and dry mustard and stirred for about 1 minute. Then slowly I added the broth while whisking until bubbly and thick next I added the half and half, heavy cream and last the beer. I brought it to a boil and stirred in all the rest of the ingredients except cheeses. Next I completely removed the pot from the heat and add the parmesan cheese. I then used my immersion blender to cream the soup. Still off heat, by handfuls I very slowly added 3 cups sharp and 3 cups extra sharp cheddar cheese , whisking the entire time. It turned out thick and creamy with a hint of rich beer. We served it the next day in a crock pot for our Christmas party and it was a HUGE success. I put out croutons and bacon bits to sprinkle on top.

I have made this recipe three times now.  I did mix the cheese up, sharp cheddar, swiss &amp; monteray jack. I don't keep dry mustard, so we use spicy brown only, not the dijon+dry. The first time I made this it seemed to chunky.  I take my hand/stick blender and blend the veggie mix once it is cooked, almost to a puree. A nice dark beer is perfect, we use Smithwicks. We like to serve this with beer bread! Thanks for the great recipe!! It is a keeper.

Learned a trick with Fondue when dealing with melting cheese in anything and adding powdered spices/thickeners/etc later... don't add it later. Mix the shredded cheese with your powdered stuff in a mixing bowl. THEN add it to your beer/wine/broth. Instead of it being able to clump when you add it, it is stuck to the cheese itself and becomes part of the mix much more smoothly.

Make sure to shred block cheese rather than using pre shredded cheese because pre shredded cheese does not melt completely.

Very good. Daughter used this recipe to prepare a Wisconsin dinner for a group in Japan!

This recipe is a keeper.  I halved the recipe because I was preparing this for only two people.  I used half and half which I think resulted in a creamier soup base.  I used a pale lager for the beer.  Thanks for sharing.  I will make this again.

I thought it was pretty good.  The bf said it was "ok".

Delicous! Followed another reviewer's recommendation to puree the vegetables after they had cooked in the broth for awhile, worked great and made the soup smooth and creamy like I envision cheese soup should be! Reheated well.

was really good, creamy and full of flavour

I used the recommendations from Matt H. as far as making the roux and adding a cup of the chicken broth and boiling with the roux. The end result was exactly what I was looking for. Smooth and creamy; not grainy or lumpy. I've made this recipe once before and while it tasted delicious, it was much thinner than versions I've had before. I used two bricks of extra sharp cheddar and it was perfect. Wouldn't change a single thing.

Dicing the vegetables isn't enough, unless you like chunks in your beer cheese soup. I made a puree of them and then sauteed them for about 5-7 minutes. Also, it tastes better if you add another cheese beside cheddar, like parmesan or monterey jack. Overall though, it was very good. 

This was my first attempt making beer cheese soup, and it turned out great!  I agree, the texture isn't as rich and creamy as other recipes, but I was still satisfied.  I made the mistake of using Labatt Blue (it's what I had on hand), so the beer flavor was almost non-existant.  I'll definitely be trying a stout my next time around.

I make this at home and for my coworkers all the time, we love it.  Here's how I make it.  I use an Alaskan Amber beer, half and half for sure, and for the shredded cheeses I use 3 cups aged sharp cheddar cheese 1 1/2 cups havarti and 1 1/2 cups gruyere cheese (ok probably a little more) and lastly instead of popcorn on top, add fully cooked sliced andouille sausage to add a little more spice and smokey flavor then usually put it in a crock pot to stay warm for work.  Always gets rave reviews!

Wonderful soup. I used a light beer, next time I will use a darker one, as the taste of the beer was just discernable. I also blended the vegetables after sauteing them as I like a smooth soup. Lots of popcorn on top!!! Thank you from the dairyland of Minnesota!

There's a major flaw with this recipe. It calls for "beer". There are dozens of styles of beer, this recipe needs to be more specific to be successful. I used a homebrewed porter; unfortunately, the beer flavor completely overwhelmed all of the other flavors. This soup would have been a lot tastier with a lighter beer, I wish I had known that before I made a huge pot... disappointing.

Followed the recipe exactly and found it to be just ok.  I've never had beer cheese soup before so i have nothing to compare this to but I can't figure out what all the fuss is about.  It's very much like a cheese sauce with beer.  There's just much better cream soups out there that have better flavor and more substance.

This was delicious!  Only gave it four stars because of the changes I made as a low carber.  I simmered some cauliflower and mashed it up ...used this as the thickener...also add sausaage... I only needed 2 cups of cheese..Nice and creamy and hearty.

My husband and I are HUGE fans of the beer cheese soup you can get at Curly's Pub at Lambeau Field in Green Bay. He is always asking me to make it at home but I can never get the right result, until now. This soup is amazing. Our only issue with it is we are used to our beer cheese soup being much thicker than this soup was. Next time I make it I will try using less chicken broth, which should help the problem. Otherwise, I did not have the issues with the milk or cheese curdling when I added them to the pot. This was actually really easy to make.

Every bite of this soup was wounderful beyond words. Try it, you won't be sorry!

Awesome and easy weeknight meal! I did omit the broc like other raters suggested and it was really good! I did sprinkle some wondra on top at the end to help thicken a little more that it was. I also used chicken broth instead of the buillion. Great recipe!

I made this recipe with technique changes as suggested by another reviewer.  I kept the ingredients the same but sweated the veggies about 10 minutes, then added the flour and browned, then added liquids and remainder of the ingredients except the cheese.  I simmered the soup about ten minutes stirring frequently.  I then removed from the heat and stirred in the cheese a little at a time.  It turned out so smooth and delicious.  I definitely recommend this recipe to anyone in the mood for a great cheese soup!

I added 2 diced potatoes. Let it simmer all afternoon. Delish!

perfect perfect perfect!!!!!!!! i added 2 more cups of cheese to make it thicker. tastes even better reheated the next day. reheat on the stove, not the mircowave. when you taste it , it's like 3 differnt flavors in 1 soup. 

This was my first attempt at Beer Cheese Soup and I must say, I was pleasantly surprised.  This soup is SO good! I followed the directions exactly except for the beer - I wasn't paying attention and I added two full bottles of AmberBock instead of the recommended 16 oz.  That made the soup a little runny, but was easily remedied by making an additional rue and adding it to the soup along with a little more cheddar. I would not recommend using Velveta to thicken this soup as other reviewers have suggested because I think it would completely change the flavor (which was phenomenal).

Great soup, but the dijon mustard was a bit overpowering. Next time I make this, I'll leave it out altogether as it really competes with the other flavors. I knew that I wanted this soup to be creamy and completely smooth, so I sauteed the veggies in butter until they softened, added the chicken broth and simmered until they were very soft. At that point, I used my stick blender and pureed the soup in the pot until very smooth. Then I proceeded with the recipe as directed, using half&amp;half, and being very careful to keep it at a low simmer. I put out crumbled bacon and green onions to top with. This soup was a big hit at a party but had I known how much better this soup is on the second day...I would have made it ahead!

Great flavor! I prefer a smoother beer cheese soup, so I blended the leftovers. I used to work at a restaurant that served beer cheese soup--I don't know how authentic it was, but it's what I'll be aiming for next time I make this: I'll reduce the broth to make the soup thicker, omit the celery and carrot, and add diced potatoes. I found this separates quite a bit and doesn't make the best leftovers, so I'd suggest making enough for one, maybe two nights.

My wife loved the soup I made tonight.  The Beer was Sam Adam's Hazel Brown, what a great pairing with Sharp Cheddar and a small block of Velveeta.  Did use the blender to puree veggies.

This was okay.  Nothing spectacular on flavor.  It got thicker as it kept in the fridge.  I did use an immersion blender before serving so that no one could avoid the veggies in it.

I love this soup!! I used Apricot Ale, which made it all the better. I also added jalapenos to make it more spicey. I will make this again.

My husband and I did not like this at all.  It had a very overwhelming mustard taste and an unnaturally powerful cheese taste.  The texture was okay though.

This is pretty good, but I think it's a touch bland, honestly. I'm not really sure what it needs. It just tastes like beer. Anyway, I halved the recipe and used Budweiser's American Ale, which my parents gave me. I probably wouldn't buy the stuff on my own, but it's alright. I used the exact same ingredients, but I changed the method to make it easier. Instead of using two different pans, I just sauteed the aromatics in the butter; then, when they were getting soft, I added the flour and mixed it into a paste with the veggies. I then added the liquids, brought the liquid up to a boil, then brought it back to a simmer to add the cheese. After the cheese was melted and incorporated, I let the pot simmer for about ten minutes just to make sure the veggies were soft. A lot easier than dirtying two pans!

We made this soup for a Packer's party last weekend. It was the hit of the party. It has a good balance between cheesy, beery and veggy flavors.

Great recipe and super easy to make! Serves up great with a pretzel bread. I didn't have any mustard powder, so I omitted that... did not seem to matter because it was still awesome! The soup base smells a lot of beer, but don't be scared, because it comes together beautifully! I've used different beers every time I've made it, depending on what I have at home, and it's always turned out great. I did fry a couple strips of bacon in the pan and used the drippings to fry the veggies... of course everything is better with bacon! I added the crumbles to the top of the soup before serving. I have made this a couple of times, and it is a great platform to adjust to your liking... Thanks so much Savvyhostess for a great soup!

I found myself wanting broccoli. I ate several servings but the kids passed on this one

This was really good. I used it as my base recipe and made lots of changes. First of all, I made a much smaller quantity. Didn't measure anything, just eye balled it. I simplified the cooking method by simmering the carrots, onions and celery with about 4 cups of chicken stock and 2 bottles of beer until it was reduced by half (45 mins). Then I added 1 cup half and half and a few tblsp flour. Brought to a boil to thicken, and then added about 3 cups of grated cheddar, and a cup of small broccoli flowerettes. This was delish, I will for sure made it again.

This was tasty, but I'd prefer a recipe with less carrot. The carrots are good, but I'd prefer a straight up beer cheese soup.

My husband and I thought this was very good.  For texture reasons, we decided to puree the vegetables/beer/chicken broth mixture once the vegetables were tender (and we did it in a blender instead of a food processor so it would be smoother).  Because my husband does not handle any form of heat (i.e. pepper, etc.) we did not add the peppersauce or cayenne).  We appreciated that the texture of this soup was not like a velveeta-thick soup; it was brothy yet had a great cheddar flavor.  Will definitely make regularly.

I'd been craving a good beer cheese soup &amp; this was just the ticket. It turned out perfect as written!! Thanks so much.

In the recipes defense, I had been craving this for a couple of weeks so maybe my expectations were just too high but it didn't do it for me and I no longer crave it.

I made this tonight.  It was DELICIOUS!!!!  It took a little longer for me to thicken than the recipe called for and I even used half and half vs. milk,  but in time it did thicken.  Once I mixed everything together, I fired up the burner and got it to a boil and then reduced it to a simmer and it did thicken.  It was to die for.  I made a couple changes to the original recipe as well.  I diced up two russet potatoes into the mix.  Made a great addition and I'm sure it will be even better tomorrow with all those added potato starches :)  I also fried up some bacon in a separate frying pan to crumble on top of the finished product, but before I dished up the soup, I added a few TBSP of the bacon grease right into the soup.  It was very good!!!  Oh and I tripled the hot sauce as well cause I love the hot sauce!  I definitely recommend this recipe if you are looking for something cheesy and hearty for a nice fall day.  Was great for Sunday football.  I didn't try the popcorn on top, but the bacon was awesome!!!!

This turned out amazing!  I followed the directions exactly and wouldn't change a thing (though I think crumbled bacon couldn't hurt).  I used a mix of sharp cheddar and sharp white cheddar and the consistency was smooth and creamy.  We had ham sandwiches on the side with jalapeno foccacia bread which was great dipped into the soup.  Others have mentioned that using two pots is unneccesary, but I wonder if getting the cheese and milk mixture together first helps keep it from getting gritty?  Either way, outstanding flavor and a great fall comfort food meal.

We have a restaurant near our house with excellent beer cheese soup.  My son and I "tweaked" this recipe.  It turned out fantastic.  I did saute the vegetables to almost done.  When making for 8 servings, we added about 1/3 c flour to the shredded cheese to make the soup a little more thicker.  My son also added a tad more beer.  We also added a pinch of nutmeg.  We'll definately make this soup again.

I've had many beers cheese soups and this one gritty texture and overwhelming with mustard.  Disappointing to a Wisconsin cheese lover!

yummy....rich, but oh so good...cut some calories throughout the  day to enjoy this one...

Delicious!  I served it with "Pseudo sourdough for the bread machine" bread from this site.  My family loved it!

Everyone loved it!  I used a brown ale. I simmered the vegetables until they were soft like I like them.  We will make this again.

I made this recipe a couple times, last time I used a dark red local ale. The flavor was great! I also grilled some bratwurst and diced it up. The sausage added a great flavor and texture. Will make this again and again. 

I am a former Wisconsin native, too, and really love a good beer cheese soup.  This recipe was excellent.  I was worried, however, that the carrots &amp; celery would be undercooked and make the soup too chunky, so I boiled them until about three-quarters-soft.  I also sauteed the onions in butter &amp; olive oil along with some bacon until they were tender.  Cooled all the veggies then put them in a food processor until they were "bits and pieces".  (I had also added the hot pepper sauce, cayenne, Worcestershire, dry mustard, salt and pepper into the food processor.)  I added the seasoned vegetable mixture to a saucepan along with the beer (Miller Lite, of course - it's either that or Leine's!) and reduced sodium chicken broth.  Boiled that mixture up while working on the flour/butter/half &amp; half.  It seemed to be easier to make each of these components separately, and the soup turned out brilliantly.  I let it simmer a lot longer, probably about 30 minutes, to thicken and let that delicious aroma permeate my kitchen.  Delicious!

This recipe rocks!  I love beer cheese soup and I am very picky and I only like to spend time cooking recipes that are really good and this one is worth it!  I improvised with cheddar/monteray jack cheese (&amp; even added a little extra at the end) and I didn't have any dijon mustard so I used regular and added 1/2 teaspoonful of horseradish and I used all half and half instead of milk.

I just finished making this soup for the Super Bowl. It tastes great although I have nothing to compare it to.  It could use a little more beer flavor so next time I think I will add more beer and less chicken stock.  We'll see how the party likes it.

Good. I used frozen veggies to save some time. Good mix of flavors. Used Summit Extra Pale since I wanted to tone down the beer flavor.

I really wanted to like this one. It sounded great, even the picture looked good, but unappealing texture and smell ruined this one for me. 

I loved the result, and my SUPER PICKY 4 year old is enjoying the lefovers as cheese sauce for Mac and cheese. I did follow one reviewer's suggestion and sauteed the vegies in the butter, then added flour, then broth and beer, simmered, then added milk and cheese.

Very good! Thinner than I thought it would be or I would have given it a 5. I used the ingredients as written, but made in one pot: sweated the veggies in the butter until tender, added broth until hot, then milk till hot, then the flour tossed with cheese so I wouldn't get lumps in the soup. Beer and last seasonings at the end. Next time I will add less broth or some instant mashed potatoes to thicken it.

Vegetables undercooked, not creamy at all - bad texture. Very disappointed.

This soup is super good!  We don't add the popcorn though.  Definitely a keeper as is.

Perfect. . .even better than the old recipe I used to have that the family loved.  Definitely serve it with lots of popcorn. . . .

Yum! This soup turned out thick &amp; flavorful for me. I took everyone else's advice &amp; sauteed the veggies in the butter first thing. I then added the flour &amp; made a nice roux. I gradually added the broth, beer &amp; other ingredients (except the dairy). I simmered it all for about 20 min, then added the milk &amp; cheese, stirring constantly at med heat. It thickened up nicely &amp; was fantastic w/nice fresh rolls!

The kids thought the beer flavor was too strong. They are far from being picky eaters so this won't make it into our regular rotation. I'd suggest adding some bacon to add some additional flavor and maybe cutting back on the beer. Overall, I enjoyed it as did my husband.

Very rich and delicious.  The only changes I made to this recipe was omit the dry mustard since I didn't have any on hand &amp; to puree the veggies (since my family doesn't like diced or chunk veggies in their beer cheese soup).  Served with popcorn for first serving and croutons on top for second serving.  The popcorn won out! :-).

AMAZING! Served it for my family. It was a huge hit!!!

We loved this recipe.  My husband wanted me to try a sausage beer cheese soup, so I used this recipe with modifications, following the recipe for 6 servings.  I ran out of cheddar so I added 1/2c of velveeta.  I omitted the celery but added ground sausage, which I browned with the veggies.  Veggies came out crisp tender, which was perfect.  I used shredded carrots instead of diced carrots.  For the beer, I went with Sam Adams boston lager.  The flavor and texture was great.  A week later and I'm still thinking about it, wishing we had more!

We were looking for a soup that might mimic one at a nearby restaurant.  This wasn't quite the same, but was still very good.  I wasn't up for dirtying multiple pans, so I sautéed the veggies in butter in the stock pot, and then scooped them out in to a bowl while I made the roux.  Once the roux was browned, added in the milk/half-and-half (I used 2 cups of each) and then put everything else together.  The main thing I would change next time would be to use less broth.  After simmering for at least a half hour, it was still much thinner than we would have liked.  I might also puree some or most of the veggies after sautéing them to keep the consistency a little silkier.  The flavor, however, was great!  (And I used some Boulevard Wheat for my beer; it was perfect.)

Super easy to make and scrumptious. Being a Wisconsinite I naturally added a bit more cheese. I also added a little bit of Red Hot Buffalo sauce in addition to the regular hot sauce, gave it a bit more zing. We used New Glarus Spotted Cow for the beer, worked really well! Next time might add some cooked brats for even more of a Wisco vibe

This recipe got amazing reviews from my family. I was one they told me I should definaely make again. It is important to follow the directions. Although i did good my veggies longer than stated and it took a lot longer than i thought for the milk to thicken but give it time and be sure to mix the cheese into the thickened milk mixture. I got mixed reviews with using popcorn to garnish, some people really like it while others did care for it.... Overall great recipe!!

This is phenomenal. Add ham and potatoes to make it even heartier (and better).

This soup was fantastic!  I agree that the veggies need to be cooked a little longer.  I like cheese soup think so I only used 4 cups of cheese instead of 6 and it was still rich and flavorful.  This soup was a little thin, which is exactly how I like cheese soup.  I don't like to feel like I'm eating a spoon full of nacho cheese.  I used an amber beer for a richer beer flavor.  This is the best soup I've ever made!

As a Wisconsin native, I was so excited to see this recipe and made it for the Super Bowl.  My entire family was extremely disappointed.  It was not creamy at all and the taste was rather bitter which probably was as much a result of the type of beer used.  I could have overcome that if the texture was creamy and thicker.  Won't make this one again!

The cheese doesn't melt in very well and it has kind of a weird aftertaste.  It just doesn't taste like the beer-cheese soup I remember as a child.

I loved this soup.  Yummy leftovers for a week!!  Unfortunately, my family doesn't love cheese soup.  WHATEVER - they are wrong.  This soup rocks (if you like cheese soup, and I sure do).

Perfect on a cold night.  Kids and husband all loved it!

I've heard my Wisconsin-born fiancée rave over beer cheese soup made by a friend, and I was very much looking forward to trying this recipe when I found it. Even though I added 2 teaspoons of cayenne pepper instead of following the directions, it still seemed extremely bland to me considering how much liquid there is. I was very disappointed with this recipe. It needed to be much thicker and creamier.

Excellent.  I will be making this over and over again.  I'm going to freeze the lefovers and see how it does.  Thank you  for the recipe!!!!!

I thought the soup tasted very good when first made.  It doesn't reheat well, so next time I will cut recipe in half or thirds so I don't have any leftovers.

I've made this recipe several times and it just gets better each time.  I do the veggies/beer/chicken stock in their own pot and make the rue/milk/cheese mixture in a separate pot with all of the spices.  I mix the two and then I put it in the blender until it is velvety smooth.  I think the two key things are 1. good beer (I use Spotted Cow) and 2.  Pureeing in the blender for a creamy, smooth texture.

wisconsin native's beer cheese soup

Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 1 hours, 15 minutes

Author : SAVVYHOSTESS

Ingredients

Instructions

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