Beer and cheese soup is a Wisconsin classic, popular for its rich, creamy texture and pleasant flavor. It is decadent and warming, making it an excellent soup for cold winter nights. While not the healthiest recipe, beer and cheese soup is an incredibly delicious meal and so good that you’ll definitely want to eat it in one piece, either as a hearty snack or as a lighter main course.

How to make beer and cheese soup

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

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Once the vegetables are tender, add the beer and chicken stock and simmer over very low heat.

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For the cheese sauce, heat a saucepan over medium heat. Melt the butter and then add the flour, stirring to form a roux. Cook 1 to 2 minutes or until golden brown.

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Gradually stir in half the dough and half the water until the mixture thickens. Remove the pan from the heat. Gradually add the cheese to the mixture and stir until it melts. Blend with a hand blender to obtain a smooth, lump-free cheese sauce.

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Pour the cheese sauce into the broth and whisk. Continue cooking on low heat for 10 minutes.

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Garnish with crumbled bacon and croutons, serve warm.

What is the best beer for beer cheese soup?

Light beer is a classic choice for beer cheese soup. Choose a lager or a pilsner. Wheat beer would also be suitable for this recipe.

Beer and cheese soup variations

Although lager is the traditional beer in this recipe, you can substitute it with an amber beer or even a stout.

You can try different cheeses in this recipe. Monterey Jack, Gouda and Gruyère are all delicious variations to try.

For a vegetarian version, omit the bacon and replace the chicken stock with vegetable stock.

Store beer and cheese soup

If you have leftovers, place them in an airtight container and store in the refrigerator for 3 to 5 days. Can you freeze a beer and cheese soup? Of course you can! Pour the soup into an airtight container. It should be stored in your freezer for a maximum of three months.

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Tips for making beer-cheese soup

Heat the cheese yourself. It melts more evenly and gives the soup a better flavor.

Use a blender to puree the cheese sauce or soup base and make it very smooth.

To keep your soup from becoming grainy, don’t boil it. Cooking on a low heat prevents the cheese from curdling.

Method

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

Once the vegetables are tender, add the beer and chicken stock and simmer over very low heat.

For the cheese sauce, heat a saucepan over medium heat. Melt the butter and then add the flour, stirring to form a roux. Cook 1 to 2 minutes or until golden brown.

Gradually stir in half the dough and half the water until the mixture thickens. Remove the pan from the heat. Gradually add the cheese to the mixture and stir until it melts. Blend with a hand blender to obtain a smooth, lump-free cheese sauce.

Pour the cheese sauce into the broth and whisk. Continue cooking on low heat for 10 minutes.

Garnish with crumbled bacon and croutons, serve warm.

Notes

Add croutons or crushed pretzels along with shredded bacon for extra texture and flavor. You can also serve it with crusty bread or soft pretzels.

When heating the soup, be careful not to let the cheese separate from the broth on a very low heat. Don’t get too excited!

 

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