The Pioneer Woman Tasty Kitchen
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Wisconsin Beer Cheese Soup

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A delicious salute to my home state of Wisconsin.

Ingredients

  • 1 Tablespoon Butter
  • 1 whole Onion, Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 2 whole Celery Sticks, Chopped
  • 2 cloves Garlic, Minced
  • 4 Tablespoons Flour
  • 1 cup Beer
  • 4 cups Broth (veggie Or Chicken)
  • ½ cups Half-and-half
  • 2 cups Shredded Cheddar Cheese
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • ¼ teaspoons Pepper
  • ⅛ teaspoons Red Pepper Flakes
  • Salt To Taste

Preparation

Start out by melting the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.

Add the flour to the pan and stir it in well.

Next up you’ll add in the beer and the broth. Let the soup heat up to a gentle boil.

Once your broth hits a gentle boil, turn the heat down to low and add in the the half-and-half and the cheese.

Allow the cheese to melt completely and then add in the mustard, Worcestershire, pepper, and red pepper flakes.

Grab your immersion blender and smoothen out your soup. If you don’t have an immersion blender, you can puree batches in a blender. Just make sure you don’t fill it more than a third full at a time and cover it tightly so you don’t end up with a soupy mess.

Add a bit of salt to taste and you’re ready to enjoy a big ol’ bowl of true Wisconsin love.

2 Comments

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michellesuzette on 2.22.2011

I live in Milwaukee, and this is a staple in my neck of the woods! I can’t wait to try your version–Thanks for sharing!

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leahtbug on 2.22.2011

Looks wonderful. Can’t wait to try it! Would be great with a nice crusty bread and a fire in the fireplace.

3 Reviews

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katilutz on 9.21.2011

This soup was delicious! I was a little skeptical because I hate celery, but using the immersion blender made the pieces so tiny I didn’t even notice them. Apparently I still have to hide veggies in my food even as a grown-up! :) I didn’t have enough cheddar cheese on hand, so I had to sub in a little Velveeta, which made it super creamy. This soup is now in my fall-winter soup rotation!

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leftoversushi on 3.25.2011

This is amazing! I used Woodchuck Cider instead of beer and added some potatoes to it and it came out AMAZING! The apple flavor from the cider works really well with the cheddar. Next time, I’ll try beer!

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Erica on 2.23.2011

This soup was a really good start in my idea of Beer Cheese soup… I had to add milk to the mix with a little more flour (slurry) and added more cheese because of the lack of flavor of cheese with such small amounts! Otherwise… Good soup!

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