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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

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. Cook 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. Reduce heat to low and sprinkle flour over vegetables. Cook, , stirring occasionally for approximately 3 minutes.
  3. Add milk, broth, and Blue Moon beer, whisking them in, then simmer, continuing to whisk occasionally for about 5 minutes.
  4. Stir in Worcestershire, salt, and pepper.
  5. Add 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. Serve in bowls,sprinkled with bacon and a tall glass of Blue Moon!
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