Delicious Beer Cheese Soup

This recipe is guaranteed to keep you warm through the cold winter months plus who doesn’t love a classic beer and cheese combo.

Delicious Beer Cheese Soup


Makes 6 servings (1 cup each)

  • 3 Tbsps unsalted butter
  • 2 Carrots, finely diced
  • 2 Stalks celery, finely diced
  • 2 Cloves garlic, minced
  • 1 Small onion, finely diced
  • 1/2 Tsp dry mustard powder
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 Tbsps all-purpose flour
  • 2 Cups chicken stock
  • 2 Tsps dijon mustard
  • 1 Tsp Worcestershire sauce
  • 1 Bottle Pale Lager, such as Samuel Adams Light, Boston Lager or Oktoberfest; Yuengling; Miller High Life or Pabst Blue Ribbon
  • 2 Cups shredded sharp yellow cheddar
  • 1 Cup shredded Gruyere
  • 1/2 Cup half and half
  • For serving: pretzel rolls, garlic butter crostini (recipe below), crusty bread or popcorn


  1. Melt the butter in a Dutch oven or large pot over medium heat.
  2. Add the carrots, celery, garlic, onions, mustard powder, cayenne. Sprinkle with salt and pepper.
  3. Sweat the vegetables until tender, about 15 minutes.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute.
  5. Pour in the stock, mustard and Worcestershire, and simmer until the veggies are very soft, about 15 minutes.
  6. Add the ale, simmer, about 5 minutes.
  7. Using an immersion blender or food processor, blend the soup to your desired consistency. (Traditionally, it’s pureed until smooth, but if you’d like it chunkier, just blend half or so.)
  8. Add the cheddar, Gruyere and half-and-half. Stir until melted through and smooth. Adjust the seasoning, and serve immediately with pretzel rolls, crostini, crusty bread or popcorn.

Shared From Ezra Pound Cake

Hungry for more? Try out other great meat and beer recipes from 12 Delicious Recipes That Use Meat and Beer to Create The Perfect Dinner

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