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Over The Moon Cheesehead Soup

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Over The Moon Cheesehead Soup
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Ingredients (15)

  • 2 medium leeks chopped fine
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 teaspoons of garlic
  • 1 bay leaf
  • 1/2 stick of butter
  • 1/3 cup of flour
  • 2 cups of milk
  • 2 cups of chicken broth
  • 1 bottle of Blue Moon
  • 1 tablespoon of Worchestire Sauce
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 4 cups of grated Wisconsin Sharp Cheddar
  • 8 slices of applewood bacon cooked and crumbled
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Much of our family is from Wisconsin and as such, Beer and Cheese are considered staples of virtually every meal. This recipe combines the best of both these “staples” in a soup that is in demand year round; Blue Moon puts it literally over the moon in taste!


  1. 1Cook leeks, carrots, celery, garlic, and bay leaf in butter in a four quart saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes.
  2. 2Reduce heat to low and sprinkle flour over vegetables. Cook, , stirring occasionally for approximately 3 minutes.
  3. 3Add milk, broth, and Blue Moon beer, whisking them in, then simmer, continuing to whisk occasionally for about 5 minutes.
  4. 4Stir in Worcestershire, salt, and pepper.
  5. 5Add cheese by handfuls while stirring constantly. Cook until cheese is melted for about 3 to 4 minutes being careful not to let it boil. Discard bay leaf.
  1. 1Serve in bowls,sprinkled with bacon and a tall glass of Blue Moon!
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