Beer Cheese Soup

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Total Time
20mins
Prep
10 mins
Cook
10 mins

I fell in love with beer cheese soup at a local brewhouse in Columbus. That restaurant went out of business quite a while ago and I still miss that soup! I found this recipe in our local paper and I can't wait to make it for next weekend's Buckeye game! YUM! I added the garlic croutons and dash of paprika since I'm trying to replicate that old soup that I love. It would also be great in a sourdough bread bowl! MMMmmm. I love fall weather.

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Ingredients

Nutrition

Directions

  1. Open beer and let stand while you dice the veggies. Saute bacon until crisp (if using); drain, reserving drippings, crumble bacon.
  2. Saute veggies in 2 tablespoons of reserved bacon grease until soft. Add chicken broth.
  3. Fill empty broth can with beer and add to mixture. (save, DO NOT DRINK, the remaining beer!) Bring to boil, then simmer.
  4. Pour remaining beer into mixing bowl (told you not to drink it) and whisk in flour.
  5. Gradually add to broth, stirring constantly, until thick. Add Half & Half, bacon (if desired) and cheese.
  6. Heat until cheese melts. Stir in sugar. Add salt, pepper to taste.
  7. After ladeling into bowls, garnish with croutons and paprika.
Most Helpful

5 5

Deeeeeeeeeeee-licious! I improvised a little bit due to what I had available. I used quartered Hormel pepperoni slices because I didn't have bacon. Instead of bacon fat, I used 3T. of butter to saute and I added some celery salt into the butter while sauteeing, because I didn't have celery. Also, I used an 8 oz. pckg. of cheddar plus several slices of Kraft singles b/c that's what I had. This made it creamier and not so sandy/grainy- textured. To keep from getting that texture, turn off heat AS SOON AS cheese is melted! Don't simmer to "meld" flavors- they'll already be perfectly melded. I also added some green onions and parsley for a little more color. YUMMMMMMY!!