Wisconsin Beer Cheese Soup with Brats and Potatoes
A Big Pot of Northwoods Comfort Food
This Wisconsin Beer Cheese Soup with Brats and Potatoes has browned rounds of cheddar bratwurst, tender potatoes, and a broth made with beer and plenty of extra-sharp Wisconsin cheddar. It’s hearty enough for dinner, especially if you have something to dunk in it. I made mine on the stove, and I’ve included a slow cooker version for anyone who wants to get supper started earlier in the day.
I made this after a trip into town from our lake house in Watersmeet, Michigan. When I say I went into town, I mean I went to the building with the grocery store, diner, tavern, laundromat, and post office. There’s a gas station and a car wash, too. I love a place where you can get your errands done and pick up dinner ingredients without moving the car.
I used Johnsonville Double Cheddar brats and then added a pound and a half of extra-sharp cheddar to the soup. Apparently the cheese inside the sausage was only the beginning. I also opened three cans of whole potatoes. They were exactly what I wanted here, and I was perfectly happy to put the peeler back in the drawer.
Before You Jump to the Recipe
- The Brats. Check the package to see whether your links are fully cooked or fresh. I sliced mine into rounds so they’d get browned on both sides and be easy to eat with a spoon.
- The Potatoes. Drain the canned whole potatoes and cut any big ones into bite-size pieces. They’re already tender, so add them toward the end.
- The Beer. Spotted Cow fits the Wisconsin theme. A mild lager will work, too.
- The Cheese. Grate the extra-sharp cheddar from a block and stir it in by the handful after you turn off the heat.
- The Seasoning. Taste the finished soup before reaching for the garlic salt. The brats, cheese, and bouillon are already doing a lot of work here.
- The Pot. This is a big batch. If you’re using a slow cooker, check its fill line or plan to make a half batch.
Ingredients for Wisconsin Beer Cheese Soup
I made the broth with water and chicken Better Than Bouillon. I like keeping a jar around for recipes like this one, where I need quite a bit of broth. The three cans of potatoes and the extra-sharp cheddar make this feel like a full supper.
For the Brats and Broth
- 1 package Johnsonville Double Cheddar brats or cheddar sausage links, sliced into ½-inch rounds if fully cooked (see note for fresh brats)
- 1 tablespoon butter or neutral oil, as needed for sautéing
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 1 (12-ounce) bottle Spotted Cow or mild lager
- 12 cups water
- 2 heaping tablespoons chicken Better Than Bouillon
For the Potatoes and Cheddar Finish
- 3 cans whole potatoes, drained, larger potatoes halved or quartered
- 1 (12-fluid-ounce) can evaporated milk, optional for a creamier finish
- 24 ounces Wisconsin extra-sharp cheddar, freshly grated
- Black pepper and Lawry’s garlic salt, to taste, optional
Optional for Serving
- Warm pretzel buns or pretzel croutons
- Pickled jalapeños
How to Make Wisconsin Beer Cheese Soup on the Stove
Step 1. Soften the Onion, Celery, and Carrots
Cook the diced onion, celery, and carrots over medium heat until they’ve softened. I did the vegetables first so I could give the sliced brats my attention when they went in. If you need more room to brown the sausage, scoop the vegetables onto a plate and put them back in when the brats are ready.
Step 2. Brown the Sliced Brats
Lay the brat rounds in a single layer and let the first side brown before you flip them. The browned edges are my favorite part. You also get all those little bits stuck to the bottom of the pot, which come right up when you pour in the beer.
Step 3. Make the Broth and Add the Potatoes
Scrape up the browned bits, add the water and bouillon, and let everything simmer until the vegetables are tender. Then stir in the drained potatoes and give them a few minutes to heat through. If you want a thicker soup, mash about a cup of potatoes with a ladle of broth and stir them back in. Leave the rest in pieces so you still get a good bite of potato.
Step 4. Stir In the Extra-Sharp Cheddar
If you’re using the evaporated milk, stir it in and heat the soup through first. Turn off the burner and wait until the bubbling stops. Add the cheddar one handful at a time, stirring until it melts before you add more. There’s a lot of cheese going into this pot, so give it a minute. Once it’s all melted, taste the broth and see if it needs pepper or a shake of Lawry’s garlic salt.
How to Make Beer Cheese Soup in the Slow Cooker
You’ll still want to soften the vegetables and brown the brats in a skillet first. Pour in the beer to loosen the browned bits, then transfer everything to the slow cooker and add the water and bouillon. The canned potatoes go in toward the end, and the cheese goes in after you switch the cooker off. I’d use the stovetop if your slow cooker is on the smaller side. Twelve cups of water is just the start of what’s going into this pot.
Tips for Keeping the Cheese Smooth
I’d buy the cheddar in blocks and grate it while the broth simmers. Have it next to the stove so you can add a little at a time. If the soup cools down before the last handful melts, set the pot back over very low heat just long enough to finish stirring it in.
What You Can Prep Ahead
Dice the onion, celery, and carrots and grate the cheddar ahead of time. Refrigerate them in separate covered containers until you’re ready to cook. You can also set the unopened cans of potatoes next to the stove with the bouillon so you have everything handy when you start.
What to Serve with Wisconsin Beer Cheese Soup
I’d serve this with a warm pretzel bun and call it dinner. Buttered rye would be good, too. If you want a little crunch on top, toast cubes of pretzel bread and put them on the bowls right before serving. I’d happily put a few pickled jalapeños on mine.
Frequently Asked Questions
Can I use regular bratwurst?
Yes. You’ll still get plenty of cheddar from the soup. If you buy fresh pork brats, cook them to 160°F before slicing and browning the cut sides. USDA sausage cooking guidance
Can I use fresh potatoes?
Yes. Dice Yukon Golds into roughly ½-inch pieces and add them with the broth so they have time to cook. Once they’re fork-tender, finish the soup with the cheddar.
What if I like my beer cheese soup thicker?
Mash some of the potatoes into the broth before you add the cheese. Start with about a cup of potatoes and mash a little more if you want it thicker. I like leaving plenty of pieces whole to scoop up with the brats.
A Bowl Big Enough for Supper
There’s a reason I put potatoes and brats in this soup. I want a little bit of everything on the spoon, and I want to be able to count the bowl as dinner. The only thing I’m getting up for after I sit down is another piece of pretzel bread.
If you like a soup that can count as dinner, try my Greek Lemon Chicken Soup.
Wisconsin Beer Cheese Soup with Brats and Potatoes
A big pot of Wisconsin beer cheese soup with browned cheddar bratwurst, canned whole potatoes, and extra-sharp Wisconsin cheddar. Includes stovetop and slow cooker directions.
Ingredients
For the Brats and Broth
- 1 package Johnsonville Double Cheddar brats or cheddar sausage links, sliced into ½-inch rounds if fully cooked (see note for fresh brats)
- 1 tablespoon butter or neutral oil, as needed for sautéing
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced or one can of diced carrots, drained
- 1 (12-ounce) bottle Spotted Cow or mild lager
- 12 cups water
- 2 heaping tablespoons chicken Better Than Bouillon
For the Potatoes and Cheddar Finish
- 3 cans whole potatoes, drained, larger potatoes halved or quartered
- 1 (12-fluid-ounce) can evaporated milk, optional for a creamier finish
- 24 ounces Wisconsin extra-sharp cheddar, freshly grated
- Black pepper and Lawry’s garlic salt, to taste, optional
Optional for Serving
- Warm pretzel buns or pretzel croutons
- Pickled jalapeños
Instructions
Stovetop instructions
- In a large soup pot over medium heat, warm the butter or oil if needed. Add the onion, celery, and carrots and cook for 6–8 minutes, stirring occasionally, until softened.
- Push the vegetables to one side of the pot and add the brat rounds in a single layer. Brown the cut sides, about 2–3 minutes per side. Work in batches or temporarily remove the vegetables if you need more room.
- Pour in the beer and scrape up the browned bits. Add the water and chicken Better Than Bouillon, stir to dissolve, and bring to a gentle simmer. Simmer for 10–15 minutes, until the vegetables are tender.
- Add the drained potatoes and simmer for 5–10 minutes, until heated through. For a thicker soup, mash about a cup of potatoes with a ladle of broth and stir them back in. Stir in the evaporated milk if using and let the soup heat through.
- Turn off the heat and wait for the bubbling to stop. Stir in the grated cheddar a handful at a time, letting each addition melt before adding more. Taste before adding any black pepper or garlic salt. Serve warm with your choice of toppings or bread.
Slow cooker instructions
- Soften the vegetables and brown the brat rounds in a skillet as directed in the stovetop method. Pour in the beer and scrape up the browned bits. Transfer everything to a large slow cooker. Stir the Better Than Bouillon into the water and pour it in. Check the cooker’s fill line before adding the full batch. If it’s too large for your cooker, halve the recipe or use the stovetop method.
- Cover and cook on LOW for about 3–4 hours or HIGH for about 1½–2 hours, until the broth is hot and the vegetables are tender. Add the drained potatoes for the last 30 minutes or until warmed through.
- For a thicker soup, mash some of the potatoes and stir them back in. Stir in the evaporated milk if using and let the soup heat through. Switch off the slow cooker and stir in the freshly grated cheddar by the handful. Taste and season as needed.