Beer Cheese Soup

Looking for a hearty, flavorful soup to warm up the colder months? This version of a classic favorite boasts delicious, rich cheese flavor and soothing comfort.

Wisconsin Cheese Beer Cheese Soup Recipe
Active Time
50 Minutes



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


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

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.

The Scray family has been producing cheddar, edam, fontina, and gouda cheese since 1924. Their secret ingredient for long-standing success? It's the quality milk from Wisconsin dairies.

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