Name: White Cheddar Beer Cheese Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 Tablespoons butter; 1/2 cup diced carrots; 1/2 cup diced celery; 1/2 cup diced onion; 1/2 cup all purpose flour; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/2 teaspoon dry mustard; 2 cups chicken broth; 2 cups half & half; 1 bottle beer (any variety); 16 ounces shredded white cheddar cheese; 1-2 teaspoons Worcestershire sauce (to taste)

The BEST EVER White Cheddar Beer Cheese Soup! This soup is packed with flavor, easy to make, and perfect for the cold months ahead!

I know I’m going to regret saying this….but I am really ready for fall! I’m ready to put the sandals and tank tops away for a few months, ready to pull out the cozy sweaters and boots and jackets. And, truth be told, I’ve been ready for a while! Things were heading in that direction….and then, this past weekend, we had temperatures in the 70’s. And I know. I know! I should NOT be complaining. Because within a few short weeks, the sandals and tank tops will be a mere memory, replaced by hats and gloves and winter coats. And then….like every year, I’ll be wishing for spring.

But, for now, I am wishing for fall. Because, for now, I am ready for soup. Of course, I know you can eat soup anytime. But there’s something about a warm bowl of soup on a cold day that feels absolutely perfect. Cozy. Comforting. Delicious. Especially when it’s Beer Cheese. Maybe it’s because I’m from Wisconsin, where cheese is in our blood. Or maybe it’s just because Beer Cheese Soup is so incredibly delicious and craveable. Whatever the reason, I adore it. And the fact that it’s SO easy to make at home makes me adore it even more!

Here in Wisconsin, we are known for our cheese. And…we are known for our beer! So, naturally, I used Wisconsin white cheddar cheese and Wisconsin Riverwest Stein, a local beer from Lakefront Brewery, in this recipe. But one of the fun things about Beer Cheese Soup is that you can mix it up according to your taste, and one of the best ways to mix it up is by using different types of beer. Or… different types of cheese! So grab your favorites and let’s make soup!

what you’ll need for this recipe

Butter – Butter, combined with flour and diced vegetables, forms the base of this soup. I used 4 Tablespoons of butter in this recipe.

Veggies – To the melted butter I added a combination of 1/2 cup diced carrots, 1/2 cup diced celery, and 1/2 cup diced onion. You can often find this combination pre-chopped in the produce section at your local grocery store.

All purpose flour – I also added 1/2 cup of all purpose flour, which helps to thicken the soup and give it a delicious texture. Be sure to stir the flour into the melted butter and veggies for 2-3 minutes before adding the liquids.

Spices – For the spices, I used a simple combination of 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 teaspoon dry mustard. You can feel free to add a dash of cayenne or smoked paprika for additional flavor if you’d like.

Chicken broth – 2 cups of chicken broth adds a delicious savory flavor to this soup. I used regular broth, but you can also substitute low sodium if you prefer.

Half & half – I also used 2 cups of half & half to make this soup extra creamy and delicious. If you’re looking to substitute milk, whole milk or 2% would be best.

Beer – It’s not beer cheese soup without the beer, and I used 1 bottle Riverwest Stein (a local Milwaukee beer). You can feel free to substitute any variety of beer you like, including non-alcoholic beer.

Cheese – Cheese is the final key ingredient in this recipe and also has room for variation. I used 16 ounces of shredded white cheddar cheese, but you can use any type of cheese you like! I do recommend shredding it vs. buying pre-shredded.

Worcestershire sauce – Finally, 2 teaspoons of Worcestershire add delicious depth of flavor to the finished product.

Garnishes – I used a combination of cooked, crumbled bacon, green onions, and shredded cheese. Other options include popcorn, hot sauce, chives, and sour cream.

how to make beer cheese soup

Make the base. Melt butter in large soup pot over medium heat. Add in carrots, celery, and onion and sauté 5 minutes or until softened. Stir in flour, white pepper, and dry mustard and stir constantly for 2-3 minutes. Mixture should be bubbly and puff up slightly.

Add the liquids. Slowly add chicken broth and half & half and stir to combine. Add the beer and cook, stirring, over medium-high heat 5-10 minutes or until soup is thickened.

Add the cheese and Worcestershire. Remove from heat and stir in shredded cheese and Worcestershire sauce.

Serve & garnish. Ladle the soup into individual bowls. Garnish with bacon, scallions, or additional shredded cheese as desired. *If soup is too thick, add a small amount of broth to ready desired consistency.

Recipe Variations

Use any of your favorite types of cheese
Substitute a lighter, darker, or NA beer
Substitute vegetable broth for chicken broth
Substitute milk for half & half (soup will be less creamy)
Add additional spices such as smoked paprika or cayenne pepper
Garnish with chives, sour cream, hot sauce, or popcorn

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