Cheddar Con Cerveza Soup

servings: 8
Cook Time: 40 Min

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  • 3 quarts whole milk
  • 1 quart heavy cream
  • 1 tbsp butter
  • 1 medium leek, halved, white only, rinsed and coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1/2 cup celery, diced
  • 1 tbsp fresh garlic chopped
  • 1 tbsp dried thyme
  • 1 tsp Kosher salt
  • 1 tsp ground white pepper
  • 6 oz Beer (preferably lager style)
  • 6 cups Wisconsin Mild Cheddar Cheese, shredded


In a double boiler large enough to hold 1 gallon of soup, bring milk and cream to a simmer.

Melt butter in a small pan and saute leek, shallot, celery, garlic, thyme, salt, and pepper until lightly browned over medium-high heat. Pour beer into pan and stir to loosen bits from bottom of pan. Remove from heat.

Strain the mixture through a fine sieve into the double boiler and bring the mixture to a simmer. (Don't boil or the liquid will break.)

Gradually add the cheese, stirring constantly with a wire whisk until the cheese is thoroughly incorporated. Serve immediately.

Additional Tips

Serve in squash tureens to be extra festive.

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