BRRRR.
I mean it. BRRRR.
It is getting crazy cold outside — the kind of cold where you open the door, feel personally attacked, and immediately wonder why you ever decided to be a functioning adult who goes places.

Back when I was a kid (you know, a gazillion years ago), I used to get so excited when my mom made potato soup on a cold day. There’s just something so comforting about a bowl of creamy potatoes when your eyelashes are freezing together and you’re questioning your life choices.

And listen, I still love a good potato soup. I would fight a snowdrift for one.
BUT when I discovered that you can make a soup that has potatoes, beer, and cheese?
Ok, that’s my love language.

This is the soup that makes you feel like a true Midwesterner — even if you’ve never stepped foot in a cornfield or said “ope” when bumping into someone. Midwesterners know how to cope with cold, let me tell you. We see a blizzard and say, “Guess I’ll make soup.” It’s basically cultural heritage at this point.

So do yourself a favor:

Make this soup.
Dunk those sourdough Bavarian pretzels we made earlier (yes, you should have some leftover — and if you don’t, no judgment, I get it).
Then tell the weather it’s not the boss of you.

And after you climb out of your carb-induced coma, come back and tell me how it goes!

Midwest Beer Cheese Soup Recipe

Ingredients

• 4 slices thick-cut bacon, chopped

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 3 tablespoons butter

• ¼ cup flour

• 2 cups chicken or veggie broth

• 1 cup beer (lager or pilsner works great)

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Colby Jack or pepper jack

• 2–3 medium potatoes, peeled and diced

• 1 teaspoon Dijon mustard

• ½ teaspoon smoked paprika

• ½ teaspoon dry mustard (optional but very “Wisconsin grandma”)

• Salt and pepper to taste

• Chives, scallions, or extra cheese for topping

Instructions

1. Cook the bacon
   In a big ol’ Dutch oven (bonus points if it’s the one you “borrowed” from your mom 10 years ago), cook the chopped bacon until crispy. Remove and set aside, but leave the magical bacon fat.

2. Sauté your veg
   Add onion, carrots, and celery to the pot. Cook until softened and smelling like cozy soup season. Add garlic and cook 1 minute more.

3. Butter + flour = roux magic
   Add the butter and let it melt into the veggies. Sprinkle the flour over everything and stir until it looks like a weird vegetable paste. This is what thickens the soup — trust the process.

4. Add the broth and beer
   Slowly whisk in the broth, scraping up all the browned bits (those are flavor confetti). Pour in the beer and let the whole thing simmer for 5–7 minutes.

5. Add the potatoes
   Stir in the diced potatoes and cook until they’re tender, about 10–15 minutes.

6. Milk, cream, and cheese time
   Lower the heat and add the milk, cream, smoked paprika, Dijon, and dry mustard. Then add the cheeses a handful at a time, stirring until melted and smooth.
   If it looks too thick, add a splash more milk or broth. If it looks too thin, keep simmering and pretend you meant to do that.

7. Season and serve
   Taste and season with salt and pepper.
   Top with the crispy bacon, chives, extra cheese, or all of the above.
   Dunk your sourdough pretzels like the winter-fighting champion you are.

If this soup doesn’t warm you right down to your Midwestern soul, nothing will.
Enjoy — and seriously, report back. I need to know if you also abandon all responsibilities and eat three bowls like I do.