Beer Cheese Soup

Looking for a hearty, flavorful soup to warm up the colder months? This version of a classic favorite boasts a more complex flavor profile featuring two Wisconsin cheeses, yet still maintains the comfort of the familiar. It’s our top 2017 Wisconsin Cheese recipe and a perennial favorite.

Beer Cheese Soup


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheddar or Colby can be used in this recipe.


  1. Hollow pretzel rolls, if desired, with a sharp knife removing bread to form bowls. Set aside.
  2. Fry bacon in a large skillet until crisp; drain on paper towels. When cool enough to handle, dice bacon. Set aside.
  3. Stir flour and cold water in a bowl until smooth. Combine milk, beer, Worcestershire sauce, cheddar, colby and garlic in a large saucepan over medium heat, whisking constantly until cheeses are melted. Whisk in flour mixture. Cook over medium heat, whisking constantly, for 8-10 minutes or until soup is thickened.
  4. Spoon soup into reserved pretzel rolls or serving bowls. Garnish with chives and reserved bacon.

Recipe Tip

Any brand of Wisconsin cheddar or colby cheese can be used.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Both Wisconsin cheesemakers featured in this recipe are multigenerational family businesses. Bletsoe’s Cheese is a three-generation family business, while the Scray family has been producing cheddar, edam, fontina, and gouda cheese since 1924.

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