49 Ratings
  • 5 Rating Star 26
  • 4 Rating Star 12
  • 2 Rating Star 5
  • 3 Rating Star 4
  • 1 Rating Star 2

Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.

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  • When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

Nutrition Facts

382.73 calories; 12.57 g protein; 13.04 g carbohydrates; 30.16 g fat; 84.53 mg cholesterol; 416.46 mg sodium.Full Nutrition


Reviews (43)

Read All Reviews

Most helpful positive review

Martie
01/14/2004
By far the BEST beer cheese soup I have tasted and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or american cheese. I did add a hint of nutmeg to this though.
(27)

Most helpful critical review

judiann
01/05/2004
I followed the recipe exactly except for adding celery and my family and I didn't like it at all. It had an odd bitter taste.
(5)
49 Ratings
  • 5 Rating Star 26
  • 4 Rating Star 12
  • 2 Rating Star 5
  • 3 Rating Star 4
  • 1 Rating Star 2
Martie
01/14/2004
By far the BEST beer cheese soup I have tasted and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or american cheese. I did add a hint of nutmeg to this though.
(27)
Julie Lehnig-Bouge
09/30/2005
Per the comments listed I altered this recipe. I only used 1/2 cup of flour and added about 3/4 cup milk and 1/2 tsp of nutmeg. It was the perfect consistancy. I also deleted the celery and carrots from the recipe and did not place the onions in the blender. It added a little texture to the soup. I will definately make this again.
(25)
JELLOB3P0
12/10/2004
I am giving this recipe four stars but not as a soup. It was much too thick and rich for a soup but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time I make it I will cut up cubes of bread apples etc. and just dip them in!
(14)
ChereenH
01/25/2010
5 stars for "it doesn't get much easier than this" and "hearty delicious'ness". The diced carrots in this recipe give the soup a very pretty color. I would not omit them. Garnish with a bit of freshly chopped chives and toasty croutons. A definite keeper!
(8)
rebeccalovestocook
12/06/2004
Very good recipe!!! We loved it! I added some cracked black pepper as well as 1 tbsp worcertshire sauce. I also added some broccoli. The soup was very thick I added a little more chicken broth and beer to thin it a little. I might add some milk to it for reheating to keepp it from getting too thick and clumpy. Will definately use again!
(6)
SM
04/14/2008
Oh this was soooooo good! It DID taste just like the melting pot and after we'd finished dinner I kept going back to the small amount of leftovers I'd saved so I could have another small bowl of this soup. I wish we had more because I could eat it all night. It's just so savory especially with granny smith apple cubes. I used 1/2 cup of flour 3/4 cup of buttermilk 12 oz. bottle of Miller Lite and 1/2 cup of parmesan and mozzarella cheese shredded mix. I omitted the celery and carrots and just left the onions chopped. Wow I'm really wanting some more right now. How did it go so quickly?! Everyone at the dinner table said it was awesome and they all said it was their favorite thing that they had tonight. This soup is now one of my little secrets.:)
(6)
AC0029A
10/19/2004
Awesome recipe. Doesn't reheat well-a must eat on the first day (reheating makes soup get clumpy). Used a dark beer and had an excellent taste. Served in large buns that were carved out. Everyone loved it.
(6)
judiann
01/05/2004
I followed the recipe exactly except for adding celery and my family and I didn't like it at all. It had an odd bitter taste.
(5)
Anonymous
12/23/2003
Amazing. Great taste. Easy to make. The hit of my last dinner party. Thanks so much!
(3)