Wisconsin Native's Beer Cheese Soup

Recipe View Gather all ingredients.

Recipe View In a large Dutch oven, cook bacon over medium heat until crisp, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon drippings in the pot.

Recipe View Add carrots, onion, and celery to the pot and increase heat to medium-high. Cook, stirring occasionally, until vegetables soften, about 6-8 minutes. Stir in garlic, salt, pepper, and cayenne; cook until fragrant, about 1 minute.

Recipe View Add butter to the pot and cook, stirring constantly, until melted. Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes.

Recipe View Gradually stir in beer, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until thickened, about 2 minutes.

Recipe View Stir in chicken broth and milk (or half-and-half); bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the mixture lightly coats the back of a spoon, about 12-15 minutes.

Recipe View Stir in Dijon mustard, Worcestershire sauce, dry mustard, and hot pepper sauce until well combined. Remove from heat.

Recipe View Add shredded Cheddar cheese, 1/2 cup at a time, stirring constantly until each addition is fully melted before adding more. Ensure a smooth and creamy consistency.

Recipe View Serve hot, garnished with crumbled bacon and popped popcorn.