Wisconsin beer and cheese soup

Wisconsin beer and cheese soup

  • Easy

This midwestern state is the centre of the American dairy industry – natives of Wisconsin are affectionately known as cheeseheads – but its early German immigrants clearly found farming thirsty work as they also established some of the country’s biggest breweries. This rich, warming soup by Felicity Cloake celebrates both traditions; perfect for a cold afternoon in autumn



butter 25g
  • onion 1 large, finely chopped
  • carrot 1 large, peeled and finely chopped
  • cornflour 2 tbsp
  • chicken or vegetable stock 1 litre
  • American pale ale 330ml
  • whole milk 300ml
  • Worcestershire sauce 2 tsp
  • English mustard powder 1 tbsp
  • cayenne pepper 1/4 tsp
  • grated mature cheddar 275g
  • chives a small bunch, chopped


  • Step 1

    Melt the butter in a large saucepan over a medium-low heat and cook the onion for a couple of minutes. Add the carrot and cook until both have completely softened.

  • Step 2

    Stir in the cornflour and cook for 30 seconds, then gradually whisk in the stock, beer and milk. Cook, stirring regularly, on a medium heat for about 20 minutes until slightly thickened.

  • Step 3

    Meanwhile, whisk together the Worcestershire sauce, mustard powder and cayenne pepper to make a paste.

  • Step 4

    Take the pan off the heat and add the cheese in three batches, stirring to melt each before adding the next, then add a little of the hot soup to the mustard paste and stir to combine before pouring the lot back into the pan.

  • Step 5

    Blend with a stick blender until smooth, gently reheat and season. Serve in small bowls, scattered with chives.

Nutritional Information

  • Kcals 341
  • Fat 22g
  • Saturates 13.5g
  • Carbs 12.6g
  • Sugars 7g
  • Fibre 2.2g
  • Protein 19.4g
  • Salt 1.5g