Wisconsin Native's Beer Cheese Soup

Wisconsin Native's Beer Cheese Soup

Sweet Pickles Mom 7

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. I worked at St Michael's Hospital in Steven's Point Wisc. The hospital always served beer cheese soup 2x/month. The recipe was a "guarded secret," but through the years I think I came up with a recipe very close and just as good as what I loved to remember. This is the recipe I've created, as a salute to my home state...America's Dairy land...a state that brews a mighty fine beer and a fond memory! Serve with lots of popcorn floating on top!

Modified from: Wisconsin Native's Beer Cheese Soup

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Serving size has been adjusted!

Original recipe yields 10 servings



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  1. In a large Dutch Oven, or stockpot over medium heat, stir together carrots, onion, celery, and garlic and butter. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 10 minutes.
  2. Mix the Wondra flour with 1 cup of the half and half, stir into the mix. Stir in remaining half and half. When the soup begins to boil on edges and thickens, add the cheese. Keep stirring as this will keep the cheese from binding together. Set heat to simmer and gradually stir in all tthe cheese until blended well. Keep warm.
  3. Serve topped with popcorn, or croutons. May serve with warm bread.
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After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustards and the Worcestershire. Use two cans of beer, one quart of half and half and...