Make pub-worthy beer cheese soup at home with this easy recipe!
Rich, creamy, and cheesy, it’s comfort food at its finest. Serve it with a frosty pint and a soft pretzel for the ultimate beer garden experience.
This Midwestern favorite combines two of the best things: beer and cheese! Add thick-cut bacon, cream, and tender onions to the mix for this ooey-gooey soup.
Sure, it’s a little bit of a guilty pleasure. But beer cheese soup is too delicious to resist!
Beer Cheese Soup Ingredients
The better the ingredients, the better your beer cheese soup will taste. So opt for quality products if you can.
Here’s what goes into this soup:
- Bacon – Thick-cut bacon for garnishing is best. Also, use the drippings in the soup for even more flavor! For a vegetarian version, skip the meat.
- Onion and Garlic – These aromatic alliums are the ideal flavor enhancers.
- Sauces – Add Worcestershire sauce and hot sauce for flavoring and a spicy kick! Any vinegar-based hot sauce will do.
- Flour – Use all-purpose flour to thicken the soup.
- Beer – A crisp pilsner is best. Any other type of light lager works, too.
- Broth – For thinning out the dairy, creating a luscious soup. Chicken or vegetable broth both work.
- Milk – Whole milk is best. You can also use cream for a richer soup.
- Sharp Cheddar – Freshly grated sharp cheddar melts better than pre-shredded cheese. Also, choose a quality brand like Tillamook or Cabot.
- Salt and Pepper – For seasoning. Adjust to taste.
- Chives – Freshen up this soup by topping it with fresh chives!
How to Make Beer Cheese Soup
For game days, tailgates, or chilly weather, there’s always a reason to make this soup. So grab a big pot and follow these steps:
1. Cook the bacon. Cook the bacon in a large pot until crispy. Remove, crumble, and set it aside. Leave the drippings in the pot.
2. Add the onion, garlic, and condiments. Cook the onion until translucent. Add the garlic, Worcestershire sauce, and hot sauce. Cook for about 1 minute.
3. Add the flour. Cook it for 2-3 minutes.
4. Stir in the beer and milk. Whisk in the beer until it’s slightly thickened. Whisk in the milk or cream. Bring it to a low simmer, stirring occasionally for about 15 minutes.
5. Stir in the cheese. Gradually stir in the cheese until it’s melted. Season it with salt and pepper.
6. Garnish it and serve. Add bacon and chives. Enjoy!
Tips for Success
Crafting the best beer cheese soup doesn’t have to be challenging! Anyone can make this easy recipe.
Follow these simple tips for success:
- Splurge on the best beer. For the best results, use a quality beer. I find a lager like a pilsner works best. It’s light and not too hoppy. For a more robust soup, use a stout like Guinness. For something in between, use a pale ale like Sierra Nevada.
- Make it skinny. Is the soup too thick for your liking? You can thin it out with a little extra milk or broth.
- Be careful with the cheese! The cheese can separate if the soup is too hot, resulting in a grainy texture. So, try slowly stirring in the cheese with the soup off the hot burner.
- Use non-alcoholic beer. Staying away from alcohol or serving this to the family? Use a non-alcoholic pilsner.
- Stay away from pre-grated cheese. Pre-grated cheese contains starch additives that prevent it from melting well. So grate the cheese yourself for a dreamy, creamy consistency.
- Caramelize the onions. For more depth, caramelize the onions. Their sweetness adds another layer of flavor.
- Go wild with toppings. Besides chives, there are a bunch of yummy toppings you can add. Soft pretzel bites, popcorn, homemade croutons, and green onions are some ideas.
- Don’t hesitate! The soup will have the best flavor and ooey-gooey texture when it’s fresh. So serve it hot and right when it’s ready!
How to Store
Beer cheese soup is best stored in the refrigerator. Because of all the dairy, it does not freeze well.
But it’s so delicious, I doubt you’ll have leftovers! If you do, here’s how to store and reheat your soup:
To Store: Pour the cooled leftover soup into an air-tight container. Refrigerate it for up to 3 days.
To Reheat: Reheat it on the stove on low heat or in the microwave until warm. Be sure to stir it occasionally.
More Cheesy Soup Recipes
Paula Deen’s Crockpot Potato Soup
Copycat Panera Broccoli Cheddar Soup
Julia Child’s French Onion Soup
Beer Cheese Soup
6
servings10
minutes40
minutes451
kcalThis incredible beer cheese soup is impossible to resist! Made with bacon, beer, and sharp cheddar, it’s like a hug in a bowl.
Ingredients
4-6 slices thick-cut bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup all-purpose flour
1 1/2 cups pilsner beer
2 cups chicken or vegetable broth
2 cups milk or cream
3 cups shredded sharp cheddar cheese
Salt and freshly ground black pepper, to taste
Chives, for garnish
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave the bacon drippings in the pot.
- Add the onion and cook until translucent, about 5 minutes. Add the garlic, Worcestershire sauce, and hot sauce. Cook until fragrant, about 1 minute.
- Sprinkle the flour over the mixture and cook for 2-3 minutes.
- Gradually whisk in the beer until the mixture thickens slightly. Whisk in the broth and milk/cream. Bring the mixture to a low simmer, stirring occasionally until it thickens, about 15 minutes.
- Gradually add the shredded cheese, stirring until it melts and the soup becomes smooth. Season it with salt and freshly ground black pepper to taste.
- Serve the beer cheese soup hot, garnished with bacon and chives. Enjoy!
Notes
- Add the cheese gradually and keep the heat low to avoid the cheese separating and becoming grainy.
- If the soup is too thick, you can thin it with a little extra milk or broth.
This sounds like a delicious and cheesy soup! I love that it uses bacon and vegetables to add depth of flavor. Will definitely try this recipe at home for a cozy meal.
Tried this …honestly found it a bit bland. Added 1 Tabelspoon of Old Bay Spice and intensified it dramatically. I have enjoyed many of the recipes you have posted. Keep em coming.