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.
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Serves 4 to 6
15 minPrep Time
55 minCook Time
1 hr, 10 Total Time
- 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)
- 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.
- Add all purpose flour and stir until completely incorporated. Cook for approximately 2-3 minutes.
- 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.
- 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.
- 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.
- 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.
- Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.
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,