The best Beer Cheese Soup that will warm you up from the inside out on a cold winter day! This homemade soup is one of our favorites and is smooth, creamy and delicious. We love topping it with popcorn, but you can also topped it with fried bacon or make soft pretzels and dunk them.
If you are looking for a delicious way to mix up your soup recipes try this easy Beer Cheese Soup. It’s a favorite you can find in restaurants across the midwest. Comforting, delicious and so easy to make.
The combo of a cheesy base with hints of beer is the perfect blend of flavors. Make a batch of dinner rolls to go with it!
Why this recipe works:
- It’s perfect for a busy night because it’s ready in less than 30 minutes.
- The perfect smooth cheesy base flavored with a hint of beer.
- It’s better than the restaurants and so easy to make at home.
- Chicken broth
- Half and half
- Worcestershire sauce
- Beer – We recommend a lager or stout, but you can also use Pilsner or Amber Ale. A pale beer is recommended, but pick a beer you enjoy drinking because it will flavor the soup.
- Velveeta – This can be replaced with any smooth melting cheese like gruyere, sharp cheddar cheese, medium cheddar cheese or pepper jack cheese to give it a little zip. Or you can even mix a few different cheese together!
- Popcorn – This is used for garnish. You can skip this or use fried bacon.
This soup is also great served in a bread bowl.
Steps to Prepare
- Melt butter over low heat in a medium saucepan.
- When the butter is melted, whisk in the flour until smooth.
- Cook 5 minutes.
- Gradually add broth to flour mixture while whisking.
- Add the half and half continue to whisk.
- Stir in cheese until melted. Simmer until hot.
What kind of beer should I use?
A lager or stout would be a great choice. A Pilsner or Amber Ale, would also be delicious! Just like when you’re cooking with wine, only cook with a beer you would drink.
We always use popcorn on top of ours, but other toppings can be fried bacon or make pretzels to dunk in it.
Why is my soup grainy?
Make sure you do not boil this soup at a high temperature. This is what causes it to be grainy. The cheese curdled into little clumps from heating it at to hot of a temperature.
Can you freeze this soup?
Absolutely! This soup freezes great! Store well in an airtight container and you can store this soup in your freezer for up to three months.
Make sure when you reheat it that you use a very low heat. If it boils it will separate.
More Delicious Soup Recipes
- Cheesy Bacon Potato Soup Recipe
- Slow Cooker King Ranch Chicken Soup
- Pressure Cooker Taco Soup
- Crock Pot Beef and Noodle Soup
Please take a moment and leave a five star comment below, I know you’ll love this soup!
Or if it’s easier, tag me on Instagram @julieseatsandtreats or #julieseatsandtreats – I can’t wait to see what’s cooking in your house!
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time a post a new video!
- 1/2 c. butter
- 1/2 c. all-purpose flour
- 2 cans chicken broth 14.5 oz each
- 1 can hot water refill an empty chicken broth can with water
- 2 c. half and half
- 1/2 tsp Worcestershire sauce
- 12 oz can beer
- 16 oz Velveeta
- Popcorn for garnish
- In a large sauce pan melt butter over low heat. Slowly whisk in flour until smooth. Cook 5 minutes.
- Gradually add broth to flour mixture while continuously whisking. Continue to whisk and add half and half and Worcestershire. After that add hot water and beer while continuously whisking.
- Continue to cook over medium heat while continuously whisking until soup thickens. Stir in cheese until melted. Simmer until hot.
- Serve and garnish with popcorn.