Wisco Beer Cheese Soup
A delicious, CLASSIC WISCONSIN soup recipe! Topped with bacon and POPCORN and served with a side of pretzels – it doesn’t get more Midwest than that!
Ingredients
- 1 1/2 cups carrots, diced
- 1 1/2 cups yellow onion, diced
- 1 1/2 cups celery, diced
- 2 Tbsp garlic, minced
- 3 Tbsp Stock Market Butter Extra Virgin Olive Oil
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- PS Seasoning Black Gold Seasoning Blend, to taste
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1Â can Stubborn Brothers Shawano Club Pilsner
- 3 cups chicken broth
- 2 cups half-and-half
- 1 Tbsp Stock Market Creamy Garlic Mustard
- 1 tsp Worcestershire sauce
- 3 cups sharp cheddar cheese, shredded
- 4 sliced thick-cut bacon, cooked & chopped
- Popped popcorn, for garnish
Directions
In a medium stock pot, heat Stock Market Butter Extra Virgin Olive Oil over medium-high heat. Add the chopped carrots, and sauté for about 5 minutes (stirring every once in a while); add onions to the pot and sauté for about 4 minutes; add celery and continue sauteing for an additional 4 minutes (or until the vegetables are tender and the onions are translucent). Season with Jacobsen’s Italian Sea Salt, freshly ground black pepper, and PS Seasoning to taste. Add minced garlic to the pot as well as butter; stir to combine.
Sprinkle the flour over the cooked vegetables, stirring until well coated and the flour begins to fry a bit; add chicken broth, half & half, and Stubborn Brothers Shawano Club to the pot – SLOWLY. Cook until soup begins to thicken – about 12 to 15 minutes or so.
Once soup has thickened, mix in Stock Market Creamy Garlic mustard and Worcestershire sauce; remove from heat. Gradually add shredded cheese, stirring until melted and smooth. When ready to serve, top with popcorn and chopped bacon plus a side of soft pretzels!
Enjoy!
