Beer Cheese Soup

  • Serves

    makes 5 Cups


Invented by Mark Schiffler, the original chef of Wynkoop Brewery in Denver, Colorado, this Wisconsin-inspired soup has been traded and tweaked over the years into its current state: a thick, cheddar-based soup cut through with piquant Gorgonzola. Its present incarnation comes to us from Max Potter, who in turn received it from Colorado governor John Hickenlooper, founder of Wynkoop. A fan of the Wisconsin Badgers, Governor Hickenlooper serves it for good luck during basketball games.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 2 tbsp. unsalted butter
  • 3 large shallots, minced
  • 1 medium carrot, coarsely shredded
  • 1 medium onion, minced
  • 13 cup flour
  • 1 34 cups vegetable stock
  • 1 cup milk
  • 1 tsp. caraway seeds, crushed
  • Kosher salt and freshly ground black pepper, to taste
  • 10 oz. shredded sharp cheddar cheese
  • 6 oz. beer, preferably ale
  • Gorgonzola cheese, to taste


Step 1

Melt butter in a 4-qt. saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes. Add flour and cook 2 minutes more; add stock, milk, caraway seeds, salt, and pepper and cook until thick, 8-10 minutes. Add cheddar and beer and cook until cheese has melted, 2-3 minutes. Add Gorgonzola to taste and serve with bread.

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