Wisconsin Cheese And Beer Soup

Makes 12
Prep 15 m
Cook 30 m



  1. 1 of 3 Heat oil in large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes. Stir in flour; cook 1 minute. Add potato, broth and beer. Bring to boiling; cook 10 to 15 minutes or until potatoes are tender.
  2. 2 of 3 Combine heavy cream, mustard, salt, hot-pepper sauce and Worcestershire sauce in small bowl. Stir into soup. Remove from heat. Add cheese, stirring, until cheese is melted and smooth.
  3. 3 of 3 Remove 2 cups of soup and solids to blender or food processor. Puree. Stir back into soup. Serve immediately. Makes 12 servings.
Nutrition Information for Wisconsin Cheese And Beer Soup
Servings Per Recipe: 12
Per Serving: 208 kcal cal., 11 g carb., 7 g pro., 36 mg chol., 16 g Fat, total, 7 g sat. fat, 1 g fiber, 751 mg sodium