Milwaukee-Style Beer Cheese Soup with Pretzel Croutons

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A creamy, cheesy beer soup inspired by Milwaukee’s brewery heritage, topped with crunchy homemade pretzel croutons. This American-inspired soup recipe, ready in about 45 minutes, pairs unsalted butter, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp unsalted butter
• 1 medium, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 1/4 cup all-purpose flour
• 1 cup lager beer
• 3 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 4 oz, softened cream cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried mustard powder
• 1 cup, cut into 1/2-inch cubes pretzel bites
• 1 tbsp olive oil
• 2 tbsp, chopped (for garnish) fresh chives

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Instructions

1. Step 1: In a large pot, melt 4 tbsp unsalted butter over medium heat. Add 1 diced medium yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 7-8 minutes until vegetables soften.
2. Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
3. Step 3: Slowly whisk in 1 cup lager beer and 3 cups chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 10 minutes until thickened.
4. Step 4: Reduce heat to low and stir in 2 cups shredded sharp cheddar cheese and 4 oz softened cream cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried mustard powder. Keep warm.
5. Step 5: Toss 1 cup pretzel bites with 1 tbsp olive oil and spread on a baking sheet. Toast in a preheated 375°F oven for 8-10 minutes until crispy and golden.
6. Step 6: Ladle the soup into bowls, top with toasted pretzel croutons and 2 tbsp chopped fresh chives before serving.