Beer Cheese Soup

4.54 from 13 votes

Easy and Delicious Beer Cheese Soup!

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Servings: servings

4 tablespoons of butter
2 medium carrots diced
2 medium sticks of celery diced
4 cloves of garlic minced
½ of a white onion diced
½ teaspoon of salt
¾ cup of flour I use all purpose flour but can sub for gluten free 1-1 flour if needed
4 cups of chicken or vegetable broth
1 cup of milk I used 2%
12 oz of beer I've tried this with Guinness as well as wheat beers
2 ½ cups of sharp cheddar cheese shredded
½ teaspoon of Worcestershire sauce
2 tablespoons of dijon mustard

Melt butter in a large pot.
4 tablespoons of butter
Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
2 medium carrots, 2 medium sticks of celery, 4 cloves of garlic, 1/2 of a white onion, 1/2 teaspoon of salt
Add in the flour and cook for 30 additional seconds, stirring constantly.
3/4 cup of flour
Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
4 cups of chicken, 1 cup of milk
Add the mixture to the blender and blend until well combined and no chunks are remaining (you can also do this with an immersion blender). Return to the pot.
Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
12 oz of beer, 2 1/2 cups of sharp cheddar cheese
Finally, whisk in the dijon mustard and Worcestershire sauce.
1/2 teaspoon of Worcestershire sauce, 2 tablespoons of dijon mustard
Bring mixture to a very gentle simmer and cook for 15-20 additional minutes to let thicken.
Serve and ENJOY!