Ingredients for Wisconsin Beer Cheese Soup
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup yellow onion, chopped
- 1 tablespoon Worcestershire sauce
- Dry Mustard
- White Pepper
- 4 cups chicken broth
- Half And Half
- 1 1/2 cups cubed potatoes
- 1 cup light lager or pale ale beer
- Sharp Cheddar Cheese
- Popped Popcorn
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How to Make Wisconsin Beer Cheese Soup
- Whisk together 1/4 cup all-purpose flour in a measuring cup.
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until smooth and bubbly (this is your roux).
- Add 2 cloves minced garlic, 1/2 cup chopped yellow onion, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon Dijon mustard, and 1/4 teaspoon black pepper to the saucepan.
- Stir well to combine and cook for 1 minute more.
- Gradually whisk in 4 cups chicken broth, 2 cups half-and-half, and 1 cup beer (a light lager or pale ale works well).
- Bring to a simmer, stirring frequently, until the soup has thickened slightly (about 5-7 minutes).
- Reduce heat to low. Stir in 2 cups shredded sharp cheddar cheese until melted and smooth.
- Add 1 1/2 cups cubed potatoes and simmer gently for 10-15 minutes, or until the potatoes are tender, stirring occasionally. Do not boil.
- Garnish with a sprinkle of popcorn (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
7g
Fat
135g
Carbs
11g
