Easiest Way to Make Perfect Beer cheese soup

Jane Collier

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Easiest Way to Make Perfect Beer cheese soup Delicious, fresh and tasty.

Beer cheese soup. The pride of the Midwest, this super soup combines beer and sharp Cheddar with milk (or cream), chicken broth, finely diced vegetables, mustard, Worcestershire sauce, hot pepper sauce, and Cayenne. Add the cheddar to the soup by the handful, whisking each batch. Add the onion, garlic and Worcestershire sauce and stir well.

Popped popcorn is the classic garnish for beer cheese soup.

When soup base begins to simmer, add beer cheese and stir or whisk until cheese is melted and soup is smooth.

Add green onions, cooked diced carrots, bacon pieces and heavy cream.

You can cook Beer cheese soup using 33 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Beer cheese soup

It’s 2 of medium carrots, sliced half inch pieces.
You need 2 of large jalapenos, diced, deseed for less heat.
It’s 1 of Serrano pepper, diced and deseed for less heat, I like spice.
Prepare 4 of celery stalks, sliced medium.
You need 1 of medium onion diced.
You need 6 of small red potatoes, diced.
You need 1 lb of bacon, I used thick cut.diced placed on cookie.
It’s sheet of preheat oven 375 degrees, bake for 15 minutes until crispy.
Prepare of place on paper plate,on a paper towel, absorbs grease.
You need of reserve 1/2 cup for garnish.
It’s 2 tbsp of butter.
You need 1 of package, skinless smoked sausage.
You need 1/2 inch of sliced medium.
You need of saute until browned.
It’s 1 (32 oz) of box Swanson chicken broth.
You need 2 (12 oz) of bottles Sam Adams Boston lager.
You need 3-5 of shakes Worcestershire sauce start with 3 add more to taste.
It’s 3 cups of grated sharp cheddar.
You need 2 cups of grated gruyere.
It’s 1/4 cup of flour.
It’s 3 cups of half and half.
You need of spices, start low, can always add, can't remove.
Prepare 1 tbsp of garlic powder I used 2.
You need 1 tsp of Coleman's dry mustard I used 3.
Prepare 1 tbsp of each hot Hungarian paprika, smoked paprika I used 2 each.
Prepare 2 tsp of nutmeg.
You need of pepper to taste, I used 1 tsp each black and white peppers.
Prepare of Warning!! Do Not Add Salt until the end, don't be sorry, this is.
You need of my second attempt.
You need 1 bunch of green onions sliced 1/4 inch - garnish.
Prepare of sour cream - garnish.
It’s of jalapeno cheddar cheese bread sliced.
You need 4 of Sam Adams Boston lager.

Beer cheese soup is well-loved by many and especially by beer aficionados.

In Wisconsin it is on the menus of most pubs, breweries and even fine-dining restaurants, along with beer battered cheese curds.

I've written before how the concept of modern day beer soup is credited to the Germans.

The addition of sharp cheddar to beer, butter and.

Beer cheese soup instructions

Melt butter, medium heat, in large Stock pot.
Saute vegetables 4 -6 minutes.
Except potatoes and green onions.
Add spices and bacon, dont forget to reserve half cup bacon.
Add chicken broth, beers, Worcestershire sauce.
Add potatoes, bring to a boil.
When potatoes are softened lower heat to a simmer.
Mix grated cheese with the flour,add stir until combined.
Add half and half, Do not Boil, keep at a simmer, will curdle.
Adjust spices, add more to taste,.
NO Salt, the bacon is the salt.
Add smoked sausage.
Simmer until well heated, or longer.
The longer it simmers the better.
This brings the spices out.
Dont forget to have a beer.
Ladle into bowls.
Garnish with sour cream, green onions, reserved bacon.
Make it your own, I also added sliced jalapenos.
Serve with jalapeno cheddar cheese bread.
I got mine from the jewel bakery.
Awesome, cheap, no work, gives you time to drink your beer.
Sam Adams would approve.

I used to have this all the time when I was a kid- it was a bit hit at Super Bowl parties.

We always would throw in some popcorn right after serving- it gives the soup a nice crunch and helps with any bitterness.

That is such a great idea!

Today beer cheese soup is a staple in restaurants throughout Wisconsin, and anywhere else beer and cheese are appreciated.

Some places do it quick and easy, while others elevate it to an art form with the very finest of ingredients.