Rating: 4.5 stars 4.3
439 Ratings
  • 5 star values: 252
  • 4 star values: 129
  • 3 star values: 20
  • 2 star values: 24
  • 1 star values: 14

This beer cheese soup is delicious. As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This recipe is a salute to my home state, America's dairy land, and a state that brews a mighty fine beer. Serve with lots of popcorn floating on top!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes.

  • Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm.

  • Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes. Serve topped with popcorn.

Nutrition Facts

565 calories; protein 27.1g; carbohydrates 21.2g; fat 39.7g; cholesterol 119.1mg; sodium 908.3mg. Full Nutrition