Beer Cheese Soup Recipe

Beer cheese soup in a blue and white bowl topped with crumbled bacon, chives and shredded cheese.

No ratings yet

This easy Beer Cheese Soup is rich, creamy and loaded with sharp cheddar, Gruyère and the perfect amount of beer. Made in one pot, it's a cozy, comforting soup that's perfect for chilly nights, game day gatherings or serving with warm soft pretzels.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Dinner, lunch

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

dutch oven
chef's knife
cutting board
measuring cup
measuring spoons
whisk
wooden spoon

Ingredients

4 slices bacon
2 tablespoons unsalted butter
1 medium yellow onion finely diced
1 medium carrot finely diced
1 celery stalk finely diced
2 garlic cloves minced
1/4 cup all-purpose flour
12 ounces lager or amber beer
2 cups low-sodium chicken stock
1 cup whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon dry mustard powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt plus more to taste
3 cups freshly shredded sharp cheddar cheese about 12 ounces
1 cup freshly shredded Gruyère cheese about 4 ounces

Optional Toppings

Crispy crumbled bacon
Chopped fresh chives
Extra shredded cheddar cheese
Pretzel croutons
Drizzle of heavy cream

Instructions

Cook the bacon. Chop the bacon and add it to a large Dutch oven or heavy-bottomed pot over medium heat. Cook until crispy, about 5–7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
Sauté the vegetables. Add the butter to the pot with the bacon drippings. Stir in the onion, carrot and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds, until fragrant.
Make the roux. Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1–2 minutes, stirring constantly, until the flour is lightly golden.
Add the beer. Slowly pour the beer into the pot, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes to mellow the beer flavor.
Simmer the soup. Gradually whisk in the chicken stock, whole milk and heavy cream. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, dry mustard powder, black pepper and salt. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly. Do not boil vigorously.
Blend until smooth. Remove the pot from the heat. Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, allow it to cool slightly and blend in batches in a heat-safe blender, following the manufacturer's hot-liquid instructions.
Melt in the cheese. With the pot off the heat, gradually add the shredded cheddar and Gruyère, one handful at a time, stirring until completely melted before adding more. If necessary, return the pot to very low heat briefly to finish melting the cheese. Do not allow the soup to boil.
Season and serve. Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish with the reserved crispy bacon, chopped chives and additional cheddar cheese, if desired. Serve immediately with warm soft pretzels or crusty bread.

Notes

Best Beer: Use a mild lager, amber lager or Oktoberfest-style beer. Avoid very hoppy IPAs, which can make the soup taste bitter.
For the Creamiest Soup: Shred your own cheddar and Gruyère. Pre-shredded cheese may not melt as smoothly.
Prevent Grainy Soup: Remove the pot from the heat before adding the cheese. Avoid boiling after the cheese has been added.
Make Ahead: Prepare the soup base up to 1 day ahead and refrigerate. Reheat gently and stir in the freshly shredded cheese just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat slowly over low heat, adding a splash of milk or stock if needed. Freezing is not recommended.

Nutrition