Happy Friday guys, and while I’m at it, happy first day of March!
As I was going through my drafts folder deciding on posts for this week, I realized I still had this Wisconsin Cheddar Beer Soup hiding out. And while it’s still very much soup weather here (much to my dismay, I am so over gray and dreary), I figure more spring-like weather is probably on the horizon in other parts of the country. So before you move on to lighter fare, I wanted to share this comforting soup because it really is fantastic. Maybe that’s not too shocking considering there’s a whole pound of cheese among the ingredients – any time a recipe starts like that it’s probably safe to assume you’re in for a treat!
I didn’t realize until I was well into making this recipe that it’s very similar to the other cheddar ale soup recipe on this site. I’m fully of the opinion you can never have too many cheesy beer soups though, right? I’d had this recipe on my to-do list for a while and when my friends at Cabot sent me some of their cheeses recently, it only seemed fitting to make them the star of whatever dish I utilized them in, and that’s very much the case here. The flavor of the cheese is front and center, so be sure to use something you love.
I’ve never been to Wisconsin but apparently it’s known for its cheese and beer so combining the two to make soup is popular. The popcorn garnish is traditional too, at least based on what I hear! I loved the texture it added to this otherwise smooth and creamy soup. You can make the soup ahead of time and reheat it for a really quick and easy dinner on a lazy winter night. If cheese is your thing, comfort food doesn’t get much better than this.
Wisconsin Cheddar Beer Soup
from Cook’s Country, December/January 2009
{Note: Skip the pre-shredded bags of cheese – instead buy a block of cheddar and shred it yourself. Pre-shredded won’t melt as well or provide as much flavor. For the American cheese called for in this recipe, buy a 4 oz block from the deli (just ask them not to slice it) and shred it yourself. As for the beer, any American lager will work.}
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
1 (12 oz) bottle beer
2 cups milk (low fat is fine)
12 oz (3 cups) shredded sharp cheddar cheese
4 oz (1 cup) shredded American cheese
2 teaspoons cornstarch
popcorn, to garnish
Add the butter to a Dutch oven and set over medium heat. Allow the butter to melt, then add the onion and carrots. Cook, stirring occasionally, until the onions are softened and both the carrots and onions are lightly browned, about 10 minutes. Stir in the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour into the pan and cook for a minute or two to eliminate the raw flavor. Gradually add the chicken broth, beer, and the milk, whisking constantly to incorporate and ensure you don’t have any lumps. Bring the mixture to a simmer then reduce the heat to low and continue simmering until the carrots are softened, about 25 minutes (be sure not to let the mixture boil).
While the soup simmers, add all of the cheese to a large bowl and sprinkle with the cornstarch – toss to coat.
When the carrots are cooked, remove the pan from the heat and puree with an immersion blender until smooth (alternatively, you could do this in a traditional blender, probably in two batches). Place the pot back on the stove top over medium-low heat. Gradually add the cheese, whisking until melted and smooth before adding more. Season to taste with salt and pepper. Serve garnished with popcorn, if desired.
{Disclosure: Cabot provided cheese to me at no cost, but this is not a sponsored post and the opinions expressed are my own. I only mention products here when I really love them, and I’ve been hooked on Cabot for years. Plus they’re a local New England company which makes me happy 🙂 }
It’s in the mid to high 70s in San Diego but that would not stop me from eating cheesy, beer soup! I grew up in MN and soup like this is sooo common there. And it looks great!
I love cheese. and beer. and soup. This sounds so warm and comforting on these frigidly cold days! Can’t wait to try this one!
We love beer cheddar soup and the fact that you garnished with popcorn just does it for me. I love this, Tracey!!
Yes! The Wisconsin girl in me is crazy for beer cheese soup and this recipe looks amazing. Andy always thought it sounded too rich of a flavor combo for soups- until he tried it over Christmas in WI and he was hooked!
I love Cabot cheese and what a great way to use it! This looks super comforting, and I want some now!
I still have that other cheddar soup of your in my very long list of things I want in my belly. Killing me with this one now too.
Popcorn garnish?! How totally cute.
I was a big fan of this soup, thanks for making it!
I have definitely been in the mood for cheese, cheese and more cheese lately…and what better way to indulge than with soup! Love this.
Awesome sounding soup! Love this idea!
This Wisconsin girl says yes!! Cheese and beer are perfect WI food, and then you topped it with popcorn – perfect!
Sounds delicious!
oooo i love that this is made with wisconsin cheese! i have a friend that is from there and she always brings us wisconsin cheese curds – to die for!! this is such a great soup to have any time!! love!
Oh my goodness! How do you get your white balance so stinking perfect! I love it!
Made this last night. Big hit! Took the leftovers to work and reheated it in a crockpot, big hit again! Only used cheddar cheese, but next time I’ll try some different cheeses. Oh, used bud light. Not bad, but next time I’ll splurge on some fancy craft beer. Thanks!