Recipe Background
The Badger State has a reputation for having amazing beer and amazing cheese. Well, good news! Wisconsin Beer Cheese Soup brings both to the table in a warm, nourishing soup! Creamy and rich, infused with malty beef flavor and filled with melty cheddar, Wisconsin Beer Cheese Soup is exactly what you need when you come in from the cold! America's Dairyland really delivers with this dish!
The Badger State has a reputation for having amazing beer and amazing cheese. Well, good news! Wisconsin Beer Cheese Soup brings both to the table in a warm, nourishing soup! Creamy and rich, infused with malty beef flavor and filled with melty cheddar, Wisconsin Beer Cheese Soup is exactly what you need when you come in from the cold! America's Dairyland really delivers with this dish!
Ingredients
- 2 carrots finely diced
- 1/2 yellow onion finely diced
- 2 ribs celery finely diced
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 cups chicken broth
- 1 cup beer of your choice
- 1 1/2 cups heavy cream
- 2 tablespoons cornstarch
- 1 (8-ounce) block sharp cheddar cheese finely shredded
- green onions optional, to taste, sliced, for garnish
Directions
- In a slow cooker, add the carrots, the onions, the celery, the garlic, the salt, the black pepper, and the bay leaf.
- Pour the chicken broth and the beer over the vegetable mixture in the slow cooker.
- Cover the slow cooker and cook on high until the vegetables are extremely soft, about 4 hours.
- Remove and discard the bay leaf from the soup.
- In a small bowl, add the heavy cream and the cornstarch and whisk very well to combine.
- Add the cream mixture to the soup and whisk to combine.
- Cover the slow cooker and cook on high until it thickens slightly, about 20 minutes.
- Add the cheese in 1/2 cup increments to the soup in the slow cooker, slowly stirring to combine and allowing the cheese to melt between additions.
- Serve garnished with the green onions.
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