Hey, y'all! Beer Cheese is very popular in Kentucky; in fact, there's an entire trail and festival dedicated to it in Winchester, KY! I was recently exploring the charm and flavor of Clark County and had a bowl of Beer Cheese Soup at Hall's on the River; I knew that I had to recreate it here on the blog for you - thus, my Creamy Beer Cheese Soup was born! I hope y'all love this decadent recipe as much as I do!
Creamy Beer Cheese Soup Recipe
Creamy Beer Cheese Soup Ingredients
- 6 ounces of beer (I recommend a pale or amber ale)
- 2 c. sharp cheddar
- 1.5 c. chicken stock
- 1 c. heavy cream
- ⅓ c. all-purpose flour
- 1 onion, finely diced (I recommend vidalia or white)
- 3 tbsp. butter
- garlic powder, to taste
- black pepper, to taste
- kosher salt, to taste
- bacon crumbles, for garnishing
- freeze-dried or fresh chives, for garnishing
How to Make Creamy Beer Cheese Soup
- Over medium heat, melt butter in a saucepan or Dutch oven. Once melted, add the finely diced onion and cook until the onions are translucent, roughly 3-5 minutes.
- Once onions are cooked, add flour and stir until onions are fully-coated. Cook for 15-30 seconds. Add chicken stock, heavy cream, garlic powder, salt, and pepper. Stir until well-combined. Allow ingredients to cook together and thicken for about 5-8 minutes.
- Add in shredded cheddar cheese and beer and stir well. Cook until heated through and uniformly melted and smooth, roughly 2-4 minutes. If you want the soup to be thinner, add more cream.
- Serve in a bowl topped with chopped bacon and chives (either fresh or freeze-dried). Enjoy!
Pro Tips For Making This Recipe
- If you want the soup to be thinner, add more heavy cream.
- Be sure to use an amber or pale ale for this recipe. While many other beers would work, I recommend not using an IPA.
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Creamy Beer Cheese Soup Recipe
Creamy Beer Cheese Soup
It doesn't get easier or more decadent than my Creamy Beer Cheese Soup. Yes, you read that right: Beer Cheese Soup! You're going to love this!
Ingredients
- 6 ounces of beer I recommend a pale or amber ale
- 2 c. sharp cheddar
- 1.5 c. chicken stock
- 1 c. heavy cream
- ⅓ c. all-purpose flour
- 1 onion finely diced (I recommend vidalia or white)
- 3 tbsp. butter
- garlic powder to taste
- black pepper to taste
- kosher salt to taste
- bacon crumbles for garnishing
- freeze-dried or fresh chives for garnishing
Instructions
- Over medium heat, melt butter in a saucepan or Dutch oven. Once melted, add the finely diced onion and cook until the onions are translucent, roughly 3-5 minutes.
- Once onions are cooked, add flour and stir until onions are fully-coated. Cook for 15-30 seconds. Add chicken stock, heavy cream, garlic powder, salt, and pepper. Stir until well-combined. Allow ingredients to cook together and thicken for about 5-8 minutes.
- Add in shredded cheddar cheese and beer and stir well. Cook until heated through and uniformly melted and smooth, roughly 2-4 minutes. If you want the soup to be thinner, add more cream.
- Serve in a bowl topped with chopped bacon and chives (either fresh or freeze-dried). Enjoy!
Notes
- If you want the soup to be thinner, add more heavy cream.
- Be sure to use an amber or pale ale for this recipe. While many other beers would work, I recommend not using an IPA.
Nutrition
Calories: 824kcalCarbohydrates: 27gProtein: 34gFat: 63gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 189mgSodium: 931mgPotassium: 328mgFiber: 1gSugar: 5gVitamin A: 2076IUVitamin C: 3mgCalcium: 902mgIron: 1mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
Nicole says
I never would have thought to combine the beer and cheese to create a soup, but this recipe did not disappoint. Everyone fell in love.
Dennis says
I made this for dinner last night and my fam ily devoured it! Great soup and easy recipe.
Mina says
Such an interesting recipe! Who would have thought you can turn beer into a delicious soup! This is amazing!
Katie says
It is delicious! We minced our onion and it was not chunky at all. It was also thick, which we love. We are recommending to family and friends and will definitely make again!
Jessica says
I eat soup all year round, so I made this for dinner last night. It's the BEST beer cheese soup I've ever had!
BSF says
Tasted great, but I needed to throw it in the blender as a final step. Before doing that, the onion pieces prevented it from being truly smooth.
Linda says
This is a very good and simple recipe, which is what I was looking for, since I had browned up a half pound of homemade bratwurst to put in it. However, I found the order of ingredients a bit confusing. I'm used to recipes that list the ingredients in the order for which they will be added, and not by their measurements. Regardless, it's definitely a keeper, and I will probably be making it often!