Milwaukee-Style Beer Cheese Soup with Pretzel Croutons
A creamy, cheesy beer soup inspired by Milwaukee’s brewery heritage, topped with crunchy homemade pretzel croutons. This american-inspired soups ready in about 45 minutes pairs unsalted butter, medium, diced yellow onion, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Ladle the soup into bowls, top with toasted pretzel croutons and 2 tbsp chopped fresh chives before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Milwaukee-Style Beer Cheese Soup with Pretzel Croutons take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Milwaukee-Style Beer Cheese Soup with Pretzel Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Milwaukee-Style Beer Cheese Soup with Pretzel Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Milwaukee-Style Beer Cheese Soup with Pretzel Croutons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Milwaukee-Style Beer Cheese Soup with Pretzel Croutons?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
