Wisconsin Beer-Cheese Soup Recipe

Name: Wisconsin Beer-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 1/3 cup butter; 1 clove garlic (pressed); 1 tablespoon grated onion; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dry mustard; 1 dash white pepper; 3 cups chicken broth; 1 1/2 cups half-and-half; 3 -5 diced baked potatoes (I prefer red with skins on); 1 cup beer; 1 lb shredded sharp cheddar cheese; 2 cups popped popcorn

Servings: persons

1/2 cup flour
1/3 cup butter
1 clove garlic (pressed)
1 tablespoon grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 dash white pepper
3 cups chicken broth
1 1/2 cups half-and-half
3 -5 diced baked potatoes (I prefer red with skins on)
1 cup beer
1 lb shredded sharp cheddar cheese
2 cups popped popcorn

1
Spoon flour into measuring cup& level off.
2
Melt butter in large saucepan, and add flour.
3
Cook 1 minute, stirring constantly until smooth and bubbly.
4
Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
5
Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
6
Add cheese; stir until melted.
7
Add potatoes and heat gently, stirring often, but do not allow to boil.
8
Top with popcorn.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup flour, 1/3 cup butter, 1 clove garlic (pressed), 1 tablespoon grated onion, and more.

Yes, Wisconsin Beer-Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wisconsin Beer-Cheese Soup

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