ingredients
  • For the broth
  • Butter ¼ cup • 717 kcal
  • yellow onion 1, diced
  • deseeded jalapeño pepper 1, diced
  • medium carrots 1 to 2, grated
  • Chives ¼ cup, diced
  • Garlic 1 teaspoon, minced
  • Worcestershire Sauce 1 teaspoon
  • Salt 1 teaspoon • 1 kcal
  • Pepper ½ teaspoon
  • dry mustard powder ¼ teaspoon
  • Chicken stock 2 cups
  • light beer 12 ounces
  • For the cheese sauce
  • Butter ¼ cup • 717 kcal
  • Flour ¼ cup
  • Half and half 1 ½ cups
  • Bacon Cooked and crumbled, to garnish
  • cheddar 5 cups, grated sharp
Calories refers to 100 gr of product

Beer cheese soup is a classic dish from Wisconsin that's widely loved for its creamy, rich texture and satisfying flavor. It's decadent and warming, making it a stellar soup for those cold winter nights. Although it's not the healthiest recipe out there, beer cheese soup is an incredible comfort food that's so tasty you'll definitely want to have it in rotation either as a hearty appetizer or a lighter main course.

How to Make Beer Cheese Soup

Melt the butter in a large soup pot. Add in the onions, carrots, jalapeño, chives, garlic, Worcestershire sauce, salt, pepper, and mustard powder, then gently saute over medium heat for about 10 minutes.

Once the vegetables are soft, add the beer and chicken stock, simmering over very low heat.

To make the cheese sauce, heat a saucepan over medium heat. Melt the butter, then whisk in the flour to form a roux. Cook 1 to 2 minutes, or until browned.

Gradually stir in the half and half, until the mix thickens. Take the saucepan off the heat. Add the cheese to the mixture bit by bit, stirring to melt. Blend using an immersion blender to make the cheese sauce smooth and lump-free.

Pour the cheese sauce into the broth, whisking to combine. Continue to cook for 10 minutes over low heat.

Garnish with crumbled bacon and croutons, and serve hot.

What Beer is Best for Beer Cheese Soup?

Light beer is the classic choice for beer cheese soup. Pick a lager or pilsner-style beer. A wheat beer would also be great in this recipe.

Variations of Beer Cheese Soup

While lagers are the traditional beer used in this recipe, you can swap it out for an amber ale or even a stout.

You can try out different types of cheese in this recipe. Monterey jack, gouda, and Gruyère are all tasty variations you can try.

To make a vegetarian version, skip the bacon and substitute the chicken broth for vegetable.

How to Store Beer Cheese Soup

If you have leftovers, pop them in an airtight container and store in the fridge for 3 to 5 days. You can freeze beer cheese soup? Of course, you can! Pour the soup into an airtight container. It should last in your freezer for up to three months.

Tips for Making Beer Cheese Soup

Grate the cheese yourself. It'll melt more evenly and give the soup a better flavor.

Using a blender to mix the cheese sauce or the soup base will make it extra smooth.

To avoid your soup becoming grainy, avoid boiling it. Cooking at a lower heat will prevent the cheese from curdling.

Method

Melt the butter in a large soup pot. Add in the onions, carrots, jalapeño, chives, garlic, Worcestershire sauce, salt, pepper, and mustard powder, then gently saute over medium heat for about 10 minutes.

Once the vegetables are soft, add the beer and chicken stock, simmering over very low heat.

To make the cheese sauce, heat a saucepan over medium heat. Melt the butter, then whisk in the flour to form a roux. Cook 1 to 2 minutes, or until browned.

Gradually stir in the half and half, until the mix thickens. Take the saucepan off the heat. Add the cheese to the mixture bit by bit, stirring to melt. Blend using an immersion blender to make the cheese sauce smooth and lump-free.

Pour the cheese sauce into the broth, whisking to combine. Continue to cook for 10 minutes over low heat.

Garnish with crumbled bacon and croutons, and serve hot.

Notes

Add herbed croutons or crushed pretzels in addition to the crumbled bacon for extra texture and flavor. Alternatively, you can serve it with crusty bread or soft pretzels.

When reheating the soup, make sure to do so slowly over a very low heat to avoid the cheese separating from the broth. Don't boil it!