Wisconsin Beer Cheese Soup

Wisconsin Beer Cheese Soup combines rich German beer and cheeses to make a rich, creamy indulgent soup! Think creamy fondue in soup form! Easy to make and delicious this rich meal is ready in just 30 minutes!


  • 1 12 oz bottle beer recommend lager or a stout
  • 2 cups gruyere shredded
  • 2 cups goud shredded
  • 2 cups sharp cheddar cheese shredded
  • 1 cup brie cheese remove rind and cube
  • 1 onion peeled and diced
  • 1 clove garlic finely minced
  • 1 cup chicken stock
  • 1 cup milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 tbsp flour
  • salt and pepper to taste


  • In a large heavy bottom pot melt the butter over medium heat. When melted, add the olive oil and chopped onions. Saute for about 5 minutes until they just begin to get soft.
  • While the onions are cooking, mince the garlic. Shred and prepare all of the cheeses.
  • After 5 minutes of cooking the onions, add the minced garlic and cook for about a minute. Then add in the flour. Cook and stir the flour for about two minutes, it will cook thru and turn slightly gold in color.
  • Next add in the beer and vegetable stock – stir and cook to combine, the mixture will be creamy and quite thick. Add the Worcestershire and tabasco sauce and about ½ teaspoon of salt & pepper.
  • Reduce the heat to medium low and add the milk. Then add the cheese a handful at a time. Whisk to combine between each addition will ensure the soup will be smooth and silky.
  • Finishing with a bit of nutmeg over the top and a pinch of paprika or sprinkling of minced parsley if desired.


Tips to make Beer and Cheese Soup

  • Do not bring the soup to a boil as it will curdle.
  • Add the cheese one handful at a time, whisking to combine between each addition. so the soup will be smooth and silky.
  • To reheat frozen soup, allow it to thaw in the refrigerator and slowly reheat on the stovetop. Do not bring to a boil or the soup could curdle.


Calories: 786kcal | Carbohydrates: 11g | Protein: 47g | Fat: 62g | Saturated Fat: 36g | Cholesterol: 202mg | Sodium: 1201mg | Potassium: 319mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1491IU | Vitamin C: 2mg | Calcium: 1273mg | Iron: 1mg

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Soup Recipes

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