Crock Pot Wisconsin Cheese Soup

This Crock Pot Wisconsin Cheese Soup is a rich and cheesy recipe, which includes sharp Wisconsin cheddar and light beer. It’s a restaurant-quality dish, ready in about 5 hours and 45 minutes.

Crock Pot Wisconsin Cheese Soup Ingredients

• 2 tablespoons olive oil
• 2 medium carrots, diced (~2 cups)
• 3 celery stalks, diced (~1 cup)
• 1/2 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon dried mustard
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup 2% milk
• 12 oz. Coors Light beer (or any light beer, ~1.5 cups)
• 8 oz. shredded Wisconsin cheddar cheese (~2 cups)

How To Make Crock Pot Wisconsin Cheese Soup

1. Sauté the vegetables: Heat olive oil in a skillet over medium-high heat. Add carrots, celery, and onion. Cook for 5 minutes, stirring occasionally. Add garlic and seasonings. Cook for 1–2 more minutes.
2. Make the roux: Add butter and flour. Stir constantly for 1–2 minutes until the flour cooks into a paste.
3. Add liquids: Whisk in broth, milk, and beer. Scrape the bottom and sides of the pan. Bring to a boil, then reduce to a simmer for 5 minutes.
4. Transfer to crock pot: Carefully pour the mixture into the crock pot. Cover and cook on low for 4–5 hours.
5. Blend slightly: Use an immersion blender to pulse the soup for about 20 seconds to break up the vegetables slightly.
6. Add cheese and finish: Stir in cheddar cheese and let it melt completely, cooking for another 15–30 minutes on low. Serve hot.

Recipe Tips

• What kind of cheese works best? Sharp Wisconsin cheddar is ideal, but any high-quality cheddar will work.
• Can I use a different beer? Yes, a light lager or pilsner works best. Avoid dark or bitter beers.
• How to make it vegetarian: Swap chicken broth for vegetable broth and ensure your cheese is vegetarian.
• Can I make it gluten-free? Use a gluten-free flour blend in place of all-purpose flour.
• How to get a smoother texture: Blend longer for a more velvety soup.

What To Serve With Cheese Soup

Pair this rich and creamy soup with light, crispy sides:

• Crusty bread or garlic toast
• Soft pretzels or breadsticks
• Apple slices or a fresh fruit plate
• A crisp green salad
• Grilled bratwurst or sausage links

How To Store Cheese Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently over low heat to avoid curdling.

Freeze: Not recommended—cheese and dairy may separate after freezing.

Wisconsin Cheese Soup Nutrition Facts

• Calories: 303 kcal
• Carbohydrates: 18g
• Protein: 12g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 48mg
• Sodium: 900mg
• Fiber: 2g
• Sugar: 6g
• Calcium: 250mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the beer?
Yes, replace with additional broth or milk.

Why did my soup curdle?
Overheating the cheese or adding it too quickly can cause curdling. Stir it in slowly over low heat.

Can I use pre-shredded cheese?
Pre-shredded cheese may not melt as smoothly due to added anti-caking agents. Freshly shredded cheese is best.

Can I make this soup thicker?
Add a bit more flour to the roux or simmer uncovered to reduce the liquid.

Is this kid-friendly?
Yes—the alcohol from the beer cooks off, leaving just the flavor.

Try More Recipes:

• Crock Pot Great Northern Bean Soup
• Crock Pot Zucchini Soup
• Crock Pot Yellow Split Pea Soup