If you are coming from Pinterest my apologies for the spelling error on the pin. I spelled Wisconsin wrong. Unfortunately, there is nothing I can do to fix it because it is an older pin from back in 2016 and Pinterest doesn't allow you to fix that. 🙁 Just wanted to point that out for all the people who have to point out spelling errors and mistakes like that. HA!
Back in 2016, I mentioned how I might be lactose intolerant but it turns out that I'm just sensitive to dairy and gluten. I had one of those sensitivity food tests done and those were the top two foods causing digestion issues. That and artificial sweeteners, but that doesn't stop me from having this delicious bowl of soup every now and then. The pain that comes after is well worth it. 🙂
This would be a good time to find a picture of a true pretzel on pinterest, or any other website and compare it to this one above where the caption would read "nailed it."
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Wisconsin Cheddar Beer Soup
- Prep Time: 10min
- Cook Time: 20-25min
- Total Time: 40min
- Yield: 8 1x
Description
Wisconsin Cheddar Beer Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 onion chopped fine
- 2 carrots peeled and chopped fine
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups whole or 2 percent low fat milk
- 1 cup of broth
- 1 ¼ cups beer
- 12 ounces sharp cheddar cheese (3 cups)
- 2 teaspoons cornstarch
- salt and pepper
Instructions
- Melt butter in Dutch oven over medium heat. Add onion and carrots and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant., about 30 seconds. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in milk, broth, and beer. Bring mixture to simmer, then reduce heat to low and simmer gently until carrots are soft, 20 to 25 minutes.
- Meanwhile, toss cheeese and cornstarch together in large bowl until well combined. Working in batches process sop in blender until smooth, 1 to 2 minues. Reurn sopu to clean pot and simmer over medium-low heat. Whisk in cheese mixture, 1 handful at a time, until smooth. Season with salt and ppeper to taste; garnish with popcorn, if using; and serve.
Notes
myWW points: Blue 11; Green 11; Purple 11
- Category: Easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6
- Fat: 27
- Saturated Fat: 17
- Carbohydrates: 14
- Fiber: 1
- Protein: 18
Keywords: beer cheese soup
Sue says
The name of this recipe does not need to change. In Wisconsin we love our cheese!
So glad I found this recipe!!!
Thank you
Pam says
This was easy, fast and SUPER DELICIOUS! I will definitely make it again.
Sue R says
Gosh I'd be over the moon if someone made me this for dinner. It all looks amazing! The name just needs changing.. you DID nail it. Sorry about your health issue though. I've not had this sort of soup before but I'm soup crazy no matter what time of year and I live where it is hot most of the year.
Kate @ Babaganosh.org says
Lactose intolerant... what a bummer 🙁 Sorry to hear that you'll be skipping cheese for a while. Btw I think your pretzel looks great! Sure, it doesn't have the classic pretzel shape but the shape actually looks perfect for a pretzel roll to serve with this soup. Lol @ your "nailed it" comment.