Easy Beer Cheese Soup Recipe – Wisconsin Style

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If you love beer cheese soup but don’t want a complicated recipe, this one’s for you. This easy Wisconsin-style version is smooth, flavorful, and loaded with sharp cheddar and beer, no fancy steps required. Perfect for chilly nights, game day, or anytime you’re craving something warm and satisfying.

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• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Servings: 6 cups
• Prep level: Beginner +

Ingredient Notes

• Bacon and butter: Bacon adds smoky, salty flavor, while butter helps build a rich base for the soup. Cooking the vegetables in the bacon grease builds extra flavor right from the start. You can skip the bacon and use all butter if you prefer a lighter version.
• Onion, carrots, celery, and red bell pepper: This classic combo adds a subtle smoky, savory sweetness, enhancing its depth and balancing the rich cheese.
• Beer: A mild, lighter beer works best, think lager, light pilsner, or pale ale. Avoid anything overly hoppy, which can make the soup bitter. Alternatives include non-alcoholic beer, extra chicken broth, or a splash of apple cider vinegar.
• Chicken broth: Adds a light and savory flavor (regular or lower sodium). Vegetable broth can be used instead.
• Spices: Worcestershire sauce, hot sauce, ground mustard (or ground Dijon mustard), thyme, and smoked paprika, add just enough tang and depth to balance the richness. The soup won’t taste spicy, but more flavorful.
• Types of cheese: Sharp Wisconsin cheese is the best cheese to use, but you can absolutely mix things up. Other great melting cheeses that can also be used: Colby-Jack, Gouda, or Swiss cheese.

Step-by-Step Instructions

Start by cooking the bacon – In a large soup pot or Dutch oven, cook until crisp. I like to cut the bacon slices in half to fit better in the bottom of the pot. Remove and reserve, leaving the grease in the pot.

Sauté the vegetables – Add the butter to the bacon grease and let it melt. Add the diced onion, carrots, celery, and bell pepper. Cook until softened, then stir in the garlic.

Build the roux – Stir in the Worcestershire sauce, hot sauce, dry mustard, thyme, smoked paprika, and a dash of cayenne pepper (if using), then sprinkle in the flour, mixing to completely coat the vegetables.

Add the liquids – Slowly pour in the heavy cream, broth, and beer. Stir well, add the bay leaf, and simmer.

Remove from the heat. Blend the soup with an immersion blender until smooth.

Finish with cheese – Return to low heat, then gradually add the cheese, stirring until melted.

Taste and serve – Taste and adjust seasonings as needed. Serve warm, topped with the reserved crumbled bacon, croutons, and sliced green onions.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. For best results, use freshly grated cheese for a smooth soup. Pre-shredded cheese is coated with anti-caking agents, which keep it from melting smoothly and can leave the soup grainy. Plus, it often costs more than shredding your own.
2. Choose a mild, good beer to avoid bitterness. Lagers and ambers work best.
3. Lowering the heat before adding cheese keeps the soup silky, not grainy.
4. When using an immersion blender, lower it into the soup and gently squeeze the trigger. Pulse or hold to get the desired consistency. Move it around in the bowl or pot to ensure you hit everything, but do not hit the bottom of the pot, and be sure to keep the head of the blender immersed in the soup when blending.
5. Don’t over-salt. The bacon, cheese, and spices add plenty of seasoning. Taste and adjust at the end with pepper and a dash of salt if needed.

No immersion blender?

Blend the soup in batches in a regular blender, venting the lid and working carefully with the hot liquid. If you prefer some texture, keep it slightly chunky by blending only part of the soup, or skip blending altogether.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3-4 days.

Reheating: Reheat gently on the stove over low heat, stirring often. Avoid boiling to keep the soup smooth and creamy.

Freezing: This soup doesn’t freeze well due to the cheese and cream, which can separate once thawed. It’s best enjoyed fresh or from the fridge.

What to serve with Beer Cheese Soup

Beer cheese soup is rich and creamy, so it pairs best with things you can dip, dunk, or crunch alongside it.

• For total pub vibes, soft pretzels from Life Currants, spicy crackers, or even a bowl of popcorn just feel right with beer cheese soup.
• If you want something sturdy and delicious, serve the soup in a bread bowl.
• Lean all the way into comfort food with a simple grilled cheese sandwich or ham and cheese melt on the side.
• Keep it light with a crisp side salad with sliced apples, roasted Brussel sprouts, or steamed broccoli.

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Yield: 4 to 6 servings

Easy Beer Cheese Soup Recipe – Wisconsin Style

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Creamy, cheesy, and cozy, this beer cheese soup is made with sharp cheddar, mild beer, and simple ingredients for classic pub-style comfort at home.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 4 to 6 slices of bacon
• 2-3 tablespoons unsalted butter
• 1 large onion – diced
• 2 carrots – peeled and diced
• 2 stalks of celery – diced
• 1/2 cup diced red bell pepper
• 3 to 4 cloves of fresh garlic – minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon dry thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon cayenne pepper – optional
• 5 tablespoons all-purpose flour
• 2 cups heavy cream
• 2 cups chicken stock/broth or vegetable broth
• 12-ounce bottle of beer
• 1 bay leaf
• 3 cups shredded sharp cheddar cheese
• Optional toppings: croutons, sliced green onions, shredded cheese, crumbled bacon

Instructions

1. In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. I like to cut the bacon slices in half to fit better in the bottom of the pot. Transfer the cooked bacon to a dish lined with paper towels and set aside, leaving the grease in the pot.
2. Melt butter in with the bacon grease. Add the diced onion, carrots, celery, and bell pepper. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for 30 seconds more, just until fragrant.
3. Stir in the Worcestershire sauce, hot sauce, dry mustard, thyme, smoked paprika, and a dash of cayenne pepper (if using), then sprinkle in the flour. Stir constantly for 1-2 minutes to form a paste-like consistency.
4. Slowly pour in the heavy cream, followed by the broth, then the beer. Stir well, add the bay leaf, and bring to a gentle boil.
5. Reduce the heat to medium-low and let the soup cook, with no boil, for 10-15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened a little.
6. Remove from the heat. Take out the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth (or leave slightly chunky if preferred).
7. Return the pot to low heat, then gradually add the shredded sharp cheddar cheese, stirring until melted and smooth. Simmer for 8-10 minutes. Do not let the soup boil.
8. Taste and adjust seasonings as needed. Serve warm, topped with the reserved crumbled bacon, croutons, and sliced green onions.

Notes

Helpful Equipment

• Large sharp knife
• Cutting board
• Dutch oven or large pot
• Cheese grater 
• Immersion blender 

Best served with: crusty bread, soft pretzels, or a simple green salad

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 972Total Fat: 81gSaturated Fat: 46gUnsaturated Fat: 35gCholesterol: 238mgSodium: 1653mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 43g

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