17 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1
  • 3 Rating Star 1

A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.

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Ingredients

Directions

  • Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.

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  • Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.

  • Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.

  • Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.

Nutrition Facts

322.29 calories; 14.2 g protein; 13.91 g carbohydrates; 21.5 g fat; 71.25 mg cholesterol; 1097.16 mg sodium.Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

01/19/2013
Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish.
(3)

Most helpful critical review

03/04/2015
Flavourless bland & too thin! Can't even rate it a 1-star!!
(1)
17 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1
  • 3 Rating Star 1
01/19/2013
Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish.
(3)
01/12/2013
I made this soup tonight and had been thinking about this recipe all week. It was still runny after I added extra flour and let it simmer for almost 30 min. I used extra cheese to thicken it up.. 2 cups of somked gouda and 2 cups of chedar. I am hopeing it thickens up over the night for tomorow. Tasted good but I just didnt like the texture.
(2)
12/31/2012
Wonderful!!! I actually used 2 cups Gouda and about 2 cups cheddar. HUGE hit in my house.
(2)
03/04/2015
Flavourless bland & too thin! Can't even rate it a 1-star!!
(1)
08/18/2014
I was so sad about this recipe! I thought it had very little flavor and I even increased each cheese to 2 cups as other reviewers suggested. It was floavorless & thin. Nothing like other Beer and Gouda Soups I have had. I don't think there is anyway to save this recipe.
(1)
03/17/2014
Added twice the cheese to get a good consistency and texture.
11/07/2015
Great! I doubled the cheese added andouille sausage and extra garlic...
07/20/2015
This was very gouda!;-) Recommend using whole milk and be sure to reduce this quite a bit before adding the cheese. I'm not sure how long it took but it was probably close to 30 minutes; it's ready for the cheese when the soup coats the back of the spoon and holds it's shape after running your finger through; well worth the time! Served with home made bread buttered and toasted.
11/13/2015
Too watery. Would not make it again. Must use whole milk.