The Best Homemade Cheese Soup | Wisconsin Cheese Beertober Soup | Beer Cheddar Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat options lower calories without sacrificing flavor.

Heat pot over medium high heat (80 percent).

Add 0.5 pound chopped salt pork and cook until crispy, about 20 minutes; remove meat and leave fat in pot.

Lower heat to medium and add 1 sweet onion, 1 pureed red bell pepper, 1 seeded and chopped jalapeno, and 1 teaspoon fresh thyme; stir and cook for about 3-4 minutes until onions are translucent.

Mix butter and flour to create a roux.

Slowly add 2 cups chicken stock and 1 cup heavy cream to the roux.

Add 12 ounces Oktoberfest beer to the mixture.

Stir in 6 ounces mild cheddar, 6 ounces Wisconsin select extra sharp cheddar, and 4 ounces Monterey Jack cheese.

Add half of the crispy salt pork back into the soup.

Plate the soup and garnish with pretzel croutons, crispy salt pork, green onion, and parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens