Appetizer: United States – Wisconsin (Upper Midwest) – Beer Cheese Soup

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 tbsp (57 g) unsalted butter
- 1 medium onion, finely diced (about 6 oz / 170 g)
- 2 stalks celery, diced (about 2 oz / 60 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (30 g) all-purpose flour
- 12 fl oz (355 ml) local craft beer (amber or lager recommended)
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 lb (454 g) Wisconsin sharp cheddar, freshly grated
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) smoked paprika
- 1/8 tsp (0.6 ml) cayenne pepper (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- 6 slices bacon, cooked crisp and crumbled, approx. 4 oz (115 g) — optional
- 4 cups (approx. 30 g) popped popcorn, plain (for garnish)
- 2 tbsp (6 g) chopped fresh chives, for garnish

Instructions

Short Description:
A rich, creamy Wisconsin-style beer cheese soup made with sharp Wisconsin cheddar and local craft beer, finished with a touch of cream and traditionally garnished with popped popcorn for a playful, regional crunch.

Regional Notes:
This Upper Midwest/Wisconsin version highlights locally made sharp cheddar and a local craft beer to give a distinct cheese-forward and beer-tangy profile. The unexpected popcorn garnish is a Wisconsin pub and tailgate touch that adds texture and local character compared with more generic beer-cheese soups.

1. Cook bacon (if using): In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain, then crumble and set aside.
2. Sweat aromatics: In a large heavy pot or Dutch oven, melt butter over medium heat. Add diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
3. Make roux: Sprinkle the flour over the softened vegetables and stir to coat. Cook, stirring continuously, for 1–2 minutes to remove the raw flour taste but do not brown.
4. Deglaze with beer: Slowly pour in the craft beer while whisking to dissolve the roux and release any browned bits from the bottom of the pot. Let the mixture simmer for 2–3 minutes to reduce slightly and mellow the beer alcohol.
5. Add stock and simmer: Whisk in the chicken stock, then bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the soup begins to thicken.
6. Add dairy: Reduce heat to low. Stir in the whole milk and heavy cream and heat gently; avoid boiling once dairy is added to prevent curdling.
7. Finish with cheese: Remove the pot from the heat and, in small handfuls, stir in the grated Wisconsin sharp cheddar until melted and smooth. If the soup becomes too thick, return to low heat and whisk in a little extra stock or milk to reach desired consistency.
8. Flavor and adjust: Stir in Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne (if using). Season with salt and freshly ground black pepper to taste. Return to a very low simmer for 1–2 minutes to meld flavors, stirring frequently.
9. Prepare popcorn garnish: Pop plain popcorn (air-popped or stovetop) and lightly salt. For an optional richer garnish, toss popcorn with a little melted butter and a pinch of smoked paprika.
10. Serve: Ladle soup into bowls (about 6 small appetizer bowls). Sprinkle each bowl with crumbled bacon (if using), a handful of popped popcorn, and a scattering of chopped chives. Serve immediately while warm.
11. Notes: If the soup becomes grainy, remove from heat and whisk vigorously or strain through a fine sieve; warming the soup slowly and adding cheese off the heat helps prevent breaking. Adjust beer choice to taste—an amber or malty lager pairs well with sharp cheddar.