Cheesy Beer Soup
Wisconsin takes soup seriously. Cheddar cheese, beer, vegetables, and cream. Serve it in a bread bowl if you're feeling ambitious. Pub food that became comfort food.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 1 carrot, diced
- 2 tbsp flour
- 1 cup beer (lager or light ale)
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- Salt, pepper, and hot sauce to taste
- Optional: popcorn for topping
Instructions
- In soup pot, sauté onion and carrot in butter until soft.
- Stir in flour and cook 1 minute. Slowly add beer, stirring constantly.
- Add broth and bring to simmer. Stir in milk, then cheese.
- Whisk until smooth. Do not boil after cheese is added.
- Season to taste and serve topped with popcorn if desired.
Notes:
- Use a good sharp cheddar for the best flavor.
- Don't let the soup boil after adding the cheese or it will separate.
- The popcorn topping is traditional in Wisconsin - it adds crunch and soaks up the soup.
- Serve in a bread bowl for the full pub experience.