Beer Cheese Soup

This beer and cheese soup recipe is what happens when you combine Wisconsin’s two greatest loves (cheese and beer!) in one incredibly rich and comforting bowl. What makes our recipe stand out is the way we build flavor from the ground up, starting with bacon and using those drippings to cook down the vegetables until they’re tender and flavorful. The result is a soup that tastes like it’s been slow-simmered all day, even though it’s ready in about 40 minutes.

Beer cheese soup is a classic Wisconsin fall and winter recipe, and honestly, it only makes sense given our beer culture and being America’s Dairyland. While I don’t personally love our six months of cold and snow (sorry, fellow Wisconsinites!), I DO love soup and chili season!! We make soups pretty much every week throughout fall and winter, and I’m excited to show you how to make this Wisconsin restaurant favorite in your own kitchen.

There’s something so satisfying about a steaming bowl of this soup on a cold day, especially when you’re watching a game or just need something warm and cozy after being out in the cold. The combination of bacon, cheese, beer, and spices creates this incredible depth of flavor that’s ultra creamy, super cozy, and unique. If you’ve never made beer cheese soup before, you’re in for a treat!

Ingredients for Cheddar Ale Soup

• Thick-cut bacon. Adds smoky, savory flavor to the soup, gives us the flavorful bacon drippings to sauté our veggies in, AND gives you an excellent garnish (crispy bacon!) for topping.
• Salted butter. Combined with the bacon drippings to sauté the vegetables and add richness.
• Yellow onion, celery, and carrot, diced. These aromatics create the flavorful base of the soup and add texture (if you’re not blending your soup).
• Fresh garlic. Brings aromatic depth and savory notes to the soup.
• Mustard powder, paprika, dried thyme, salt, and pepper. These seasonings work together to add depth, warmth, and savory flavor throughout the soup.
• Flour. Used to thicken the soup (by creating a roux) helping to give us that delicious, creamy consistency.
• Beer. Adds depth and tang to the soup that balances the richness of the cheese (see tips below for which beer to use!), and of course adds our beer flavor too.
• Chicken broth. Part of the soup’s liquid base, using broth adds savory flavor throughout the soup. We like to use chicken bone broth for added nutrtion!
• Whole milk or half and half. Creates the creamy, rich texture that makes this soup so comforting (half and half makes it extra luxurious!).
• Hot sauce. Just a teaspoon adds a subtle kick without making the soup spicy. We use Frank’s RedHot for this.
• Worcestershire sauce. Adds umami and depth of flavor to the soup.
• Bay leaf. Infuses the soup with subtle herbal flavor as it simmers (don’t forget to remove it before serving!).
• Cheddar cheese. The star of the show! A sharp cheddar is ideal, but you can play around with your favorite cheddars. Be sure to use block cheese and shred it fresh for the best melting and soup texture (pre-shredded cheese has anti-caking agents in it that can make the soup grainy).
• Optional toppings like chopped green onion (green parts only), crispy bacon, extra shredded cheese, and/or popcorn (a Wisconsin specialty!).

Complete ingredient measurements and full recipe details can be found in the recipe card at the bottom of the page.

What Beer to Use in Beer Cheese Soup

For the best results, use a non-hoppy beer that you’d actually enjoy drinking on its own. Great options include wheat beers or hefeweizens, pilsners (like Miller Lite), lagers (like PBR), or an Oktoberfest ale. Avoid very hoppy IPAs or bitter beers, as that bitterness will concentrate in the soup and can overpower the cheese. When in doubt, grab a light lager or wheat beer!

Helpful Equipment

You’ll need a large Dutch oven or large stockpot for this recipe. A Dutch oven is ideal because it distributes heat evenly and has plenty of room for all the ingredients. An immersion blender is needed for making a smooth soup (this is optional, but I think needed for an authentic texture).

How to Make Wisconsin Beer Cheese Soup

Cook the bacon. In a Dutch oven or stockpot, cook the bacon slowly over medium-low heat, stirring frequently.

Once the bacon is cooked and crispy, transfer it to a paper towel-lined plate, leaving the bacon drippings in the pot.

Sauté the vegetables. Add the butter to the reserved bacon drippings and let it melt.

Then add the diced onion, celery, and carrot pieces to the pot.

Cook over medium heat until the veggies are tender, stirring frequently. During this process, use a wooden spoon to scrape any dark bits from the bottom of the pan (this is where the flavor lives!).

Add the garlic and spices. Stir in the minced garlic and cook until fragrant (about 30 seconds to 1 minute). Then add the mustard powder, paprika, dried thyme, salt, and pepper, stirring to coat all the veggies.

Make the roux. Add the flour, whisking continuously until all the veggies are coated and the liquid is absorbed.

Slowly add the liquids. Start by adding the beer a little bit at a time, whisking after each addition (the mixture will be very thick at first). Then the chicken broth, and finally the milk (or half and half).

Blend if desired. For a smoother soup, use an immersion blender to blend the veggies until fully incorporated / no chunks remain.

Add flavorings and simmer. Stir in the hot sauce, Worcestershire sauce, and bay leaf and bring the soup to a gentle boil while stirring. Reduce the heat and let the soup simmer gently uncovered to thicken, stirring occasionally.

Melt in the cheese. Turn off the heat and gradually sprinkle in the shredded cheese, stirring continuously, until the cheese is melted and the soup is smooth.

Finish and serve. Remove the bay leaf, then serve the soup garnished with the reserved chopped bacon and additional toppings as desired.

Beer Cheese Soup Variation Ideas

• Make it spicier. Add a diced jalapeño with the other vegetables, or increase the hot sauce to taste.
• Use different cheese. While sharp cheddar is classic (we used a favorite ‘Northwoods Cheddar‘ by Wood River Creamery), you can mix in some Gruyere, smoked gouda, or even a bit of pepper jack for extra kick.
• Add potatoes. Stir in some diced, cooked potatoes during the simmering stage for a heartier soup.
• Make it vegetarian. Skip the bacon, use vegetable broth instead of chicken broth, and sauté the vegetables in butter only.
• Try different beer styles. Experiment with different non-hoppy beers to see which flavor profile you prefer (just remember to avoid anything too bitter). You can also use non-alcoholic beer in this recipe.

How to Serve Beer Cheese Soup

Beer cheese soup is sometimes served in bread bowls an extra cozy meal, but it’s also delicious in regular bowls with crusty bread or soft pretzels on the side for dipping. In the photos, you’ll see I have small pretzel buns as our side.

In Wisconsin, it’s classic to top your beer cheese soup with popcorn (yes, really!). The popcorn adds a fun crunch and soaks up the creamy soup. Other great toppings include extra crispy bacon, more shredded cheese, chopped green onions, or a drizzle of hot sauce.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, doing it slowly over low heat on the stovetop while stirring frequently helps to prevent the cheese from separating. You may need to add a splash of milk or broth to thin it out, as the soup will thicken as it sits in the fridge.

Cheese-based soups tend to separate and become grainy when thawed and reheated (even with careful reheating), so I do not recommend freezing this soup for the best experience.

Beer and Cheese Soup Recipe FAQs