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5 from 1 vote

White Cheddar Cheese Beer Soup

Beer cheese soup is the perfect soup for fall, it is rich enough to serve as a meal. 
Course Soup
Cuisine American
Keyword Beer, Cheese Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 501kcal
Author Stephanie Manley


  • 1 cup diced onion 1/4 inch dice
  • 1 cup diced carrots 1/4 inch dice
  • 1 cup diced celery 1/4 inch dice
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 cups half and half
  • 1 3/4 cups reduced-sodium chicken broth 14 ounces
  • 12 ounces Pilsner Beer or Lagers work well
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound extra-sharp white Cheddar cheese grated (4 cups)
  • 3 1/2 ounces bacon sliced and cooked crispy
  • 1 tablespoon finely diced jalapeno pepper


  • In a medium-sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes. 
  • Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken. 
  • Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in. Serve with cooked bacon and diced jalapeno pepper.


Calories: 501kcal | Carbohydrates: 15g | Protein: 19g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 112mg | Sodium: 1072mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3795IU | Vitamin C: 5.9mg | Calcium: 496mg | Iron: 1.1mg
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