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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 calories; protein 14.2g 28% DV; carbohydrates 13.9g 5% DV; fat 21.5g 33% DV; cholesterol 71.2mg 24% DV; sodium 1097.2mg 44% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2013
Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/13/2013
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. Read More
(2)
19 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/19/2013
Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish. Read More
(3)
Rating: 3 stars
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. Read More
(2)
Rating: 5 stars
12/31/2012
Wonderful!!! I actually used 2 cups Gouda and about 2 cups cheddar. HUGE hit in my house. Read More
(2)
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Rating: 2 stars
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. Read More
(1)
Rating: 1 stars
03/04/2015
Flavourless bland & too thin! Can't even rate it a 1-star!! Read More
(1)
Rating: 2 stars
11/13/2015
Too watery. Would not make it again. Must use whole milk. Read More
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Rating: 4 stars
03/17/2014
Added twice the cheese to get a good consistency and texture. Read More
Rating: 4 stars
10/19/2018
This is SUPER tasty & a huge crowd pleaser that includes kiddos! I try not to modify recipes out of respect for the creator. However I did one modification. I made the roux first because it made for a thicker soup than compared to the first time I made it. Super yummy! Read More
Rating: 4 stars
11/07/2015
Great! I doubled the cheese added andouille sausage and extra garlic... Read More