Bob's Beer Cheese Soup

This is unapologetic Wisconsin tavern food: a thick, creamy beer cheese soup made with milk, a tub of warm Cheez Whiz, a full cup of beer, and just enough Tabasco and Worcestershire to keep it from sliding into bland territory. The cornstarch thickener gives it a glossy, restaurant-style body that holds up to a sprinkle of cayenne and a hunk of crusty pretzel bread on the side.

Warming the Cheez Whiz before adding is in the directions for good reason. Cold cheese spread dropped into hot milk seizes into clumps that won’t smooth out. A quick microwave or hot water bath gets it pourable and it melts straight into the soup.

The beer goes in last with the heat reduced. Boiling alcohol off destroys the malty character that makes this soup beer cheese instead of just cheese. A gentle simmer for a few minutes is enough to take the raw alcohol edge off while keeping the flavour.

Pro Tips

• Use a malty amber ale, lager, or pilsner. Hoppy IPAs turn bitter as they cook and overwhelm the cheese.
• Dissolve the cornstarch thoroughly in cold water before adding. Lumps of cornstarch hit hot soup and turn into gluey pockets.
• The MSG is optional but it does what MSG always does in cheese soups: smooths the savoury edges. A pinch of mushroom powder or a splash of soy sauce achieves the same lift if MSG isn’t in the cupboard.
• Serve with soft pretzels, crusty bread, or croutons for dipping. The soup is rich enough that a starchy vehicle is welcome.

Variations

• Stir in half a cup of cooked diced ham, crumbled bacon, or smoked sausage for a heartier version.
• Add a half cup of finely diced onion and grated carrot sauteed in butter at the start for vegetable backbone.
• Top each bowl with popcorn kernels (yes, popcorn) for the traditional Wisconsin garnish.