Milwaukee-Style Beer Cheese Soup with Smoked Sausage

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A creamy, comforting soup inspired by Milwaukee flavors, combining sharp cheddar cheese, smooth beer, and smoky sausage. This American-inspired soup recipe, ready in about 45 minutes, pairs unsalted butter, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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, finely diced yellow onion
• 2 medium, finely diced carrots
• 2, finely diced celery stalks
• 1/4 cup all-purpose flour
• 12 oz lager beer
• 4 cups chicken broth
• 8 oz, sliced into 1/4-inch rounds smoked sausage
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 tsp dry mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped, for garnish fresh chives

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, melt 4 tbsp unsalted butter over medium heat. Add 1 medium finely diced yellow onion, 2 finely diced medium carrots, and 2 finely diced celery stalks. Sauté for 6-8 minutes until the vegetables are soft and translucent.
2. Step 2: Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly to form a roux that is lightly golden and fragrant.
3. Step 3: Slowly whisk in 12 oz lager beer and 4 cups chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally until the soup thickens.
4. Step 4: Add 8 oz sliced smoked sausage to the pot and cook for another 5 minutes until heated through.
5. Step 5: Reduce heat to low and stir in 2 cups shredded sharp cheddar cheese and 1 cup heavy cream. Add 1 tsp dry mustard powder, 1 tsp salt, and 1/2 tsp black pepper. Stir gently until the cheese is melted and the soup is creamy.
6. Step 6: Ladle the soup into bowls and garnish each with 2 tbsp chopped fresh chives before serving.