Mrs. R’s Famous Beer Cheese Soup

October 17, 2016

Mrs. R's Famous Beer Cheese Soup

As soon as the weather turns cooler my boys come out of the wood work in hopes that I’ll have a pot of my Famous Beer Cheese Soup on the stove.

You see, we are big fans of having a bonfire on the weekends. If the family doesn’t have a bowl of this Beer Cheese Soup in their laps while sitting by the fire they look sad. You know the puppy dog eyes and pouty faces kinda sad. I find it quite comical especially since they are all over the age of 28 🙂 … So just to be …. well … me, I always make a pot ahead of time and store it out of sight until I see those sad little faces. Talk about turn a frown upside down when I surprise them with a steaming bowl! Kinda mean, right? Yeah but it’s worth it 🙂

Beer Cheese Soup has been know to be a bit tricky to make without it turning into a gloppy mess. This recipe is so easy especially with the tip I’ve added to the recipe below. You will have a silky, smooth and palate-worthy bowl of soup in no time. 

This soup is perfect for Fall & will have your family running to the dinner table tonight!

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Mrs. R's Famous Beer Cheese Soup

You may also enjoy Asian Inspired Coconut Soup and Sprouted Tofu and Heavenly and Healthy Chicken Soup

Serves 4 to 6

Mrs. R’s Famous Beer Cheese Soup

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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  • 6 T. unsalted butter
  • 1 carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ¼ c. all purpose flour
  • 3 c. chicken or vegetable stock
  • Salt and pepper, to taste
  • 1 c. heavy cream
  • 4 oz. goat cheese, cut into chunks and softened
  • 16 oz. sharp yellow cheddar cheese, grated, plus extra for serving
  • 2 t. Dijon mustard
  • 2 t. Worcestershire sauce
  • 8 oz. mild-flavored beer
  • ¼ c. chopped red onion, soaked in water (optional)


  1. Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes.
  2. Add all purpose flour and stir until completely incorporated. Cook for approximately 2-3 minutes.
  3. Stir in chicken stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste.
  4. Remove from heat and blend mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
  5. Once smooth, return mixture to Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted.
  6. Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
  7. Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.
Cuisine: Midwest, American | Recipe Type: Soup


Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.


Do you have a famous soup recipe your family couldn’t live without?

See you in the comments,

Simplify Life With Mrs R


By Mrs. R