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Wisconsin Cheddar Beer Soup Recipe

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This Wisconsin Cheddar Beer Soup Recipe is perfect for a hearty, flavorful soup. It warms the soul in the colder months and brings flavor to the table any time of the year. This version of Wisconsin Cheddar Beer Soup boasts cheese and sausage and maintains the comfort and nostalgia of the original recipe.
 
Wisconsin Cheddar Beer Soup Made Easy
 

Wisconsin Cheddar Beer Soup Recipe Ingredients:

1/4 cup butter

1/3 cup green onion, chopped

1 celery stock, chopped

3 potatoes, diced

2 carrots, chopped

8 oz. fresh cabbage, shredded for cole slaw

1/4 cup flour

2 cans chicken broth

1/2 cup beer

1 Tbsp Dijon Mustard

2 cups half and half, heated

2 cups sharp cheddar cheese, shredded (Tillamook works best)

1 lb. smoked sausage, cooked and sliced into bite-sized pieces

Wisconsin Cheddar Beer Soup Recipe Directions:

Melt butter in a saucepan.

Add onion, cabbage, celery, carrots and potatoes.

Cook, stirring over medium heat until vegetables are soft and cabbage is transparent.

Stir in flour and cook one minute.

Add broth, beer and mustard.

Cover and simmer 30 minutes.

Add heated half and half, cheese and sausage.

Heat through.

Serves 8.

 

Wisconsin Cheddar Beer Soup Recipe
 
Author: Julee Morrison
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
  • 1/4 cup butter
  • 1/3 cup green onion, chopped
  • 1 celery stock, chopped
  • 3 potatoes, diced
  • 2 carrots, chopped
  • 8 oz. fresh cabbage, shredded for cole slaw
  • 1/4 cup flour
  • 2 cans chicken broth
  • 1/2 cup beer
  • 1 Tbsp Dijon Mustard
  • 2 cups half and half, heated
  • 2 cups sharp cheddar cheese, shredded (Tillamook works best)
  • 1 lb. smoked sausage, cooked and sliced into bite-sized pieces
Instructions
  1. Melt butter in a saucepan.
  2. Add onion, cabbage, celery, carrots, and potatoes.
  3. Cook, stirring over medium heat until vegetables are soft and cabbage is transparent.
  4. Stir in flour and cook one minute.
  5. Add broth, beer, and mustard.
  6. Cover and simmer 30 minutes.
  7. Add heated half and half, cheese and sausage.
  8. Heat through.
  9. Serves 8.
 

 

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About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

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