Beer Cheese Soup

A robust Wisconsin pub classic
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Soup
Keyword: Beer Cheese, Beer Cheese Soup, eatfluencer, healthy recipes, instacalories, makecaloriesgreatagain, mcga
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food


  • 72 oz Beer Less if you want less of a beer taste. You did need 12oz of beer at a minimum.
  • 32 oz Chicken Broth
  • 1 stick Butter Salted
  • 3/4 cup Flour
  • 1 cup Heavy Cream
  • 1 cup Cream Cheese Cubed to help it melt
  • 4 cups Shredded Cheese Cheddar, Gruyere, Monterrey Jack, etc
  • 2 cloves Garlic Minced
  • 2 tbs Mustard Dijon
  • 2 tbs Corn Starch Only if needed
  • 1 ea Popcorn Garnish – Optional
  • 1 ea Bacon Crumbles Garnish – Optional
  • 1 ea Chives Garnish – Optional
  • 1 ea Bread Bowl Optional


  • Gather your ingredients

Beer Reduction (We need to get whatever amount of beer you've chosen down to 12oz)

  • Pour the beer into a large pot. Apply medium heat. Note that the beer will foam up a couple times. Turn down the heat each time, then turn it back up.
  • Continue to reduce the beer until you've got 12oz of liquid remaining. For the amount I used, it took about an hour.
  • This is what 72oz of Spotted Cow (Light, Farmhouse Ale) looks like when reduced down to 12oz!

Prepare the Soup

  • Melt the butter in a large pot over low heat.
  • Add the flour and begin stirring
  • Stir until you have a smooth consistency. This is called a roux and is the foundation for many soups, sauces, etc.
  • Add the chicken broth, beer, cream, and garlic. Continue to stir. Raise the heat to medium if necessary to get a slight simmer going.
  • Slowly add the cheeses. Taking time to stir between additions. Make sure the cheese is well blended before adding more.
  • Add the mustard. A whisk at this point might help you achieve a smooth creamy finish to your soup. Add the cornstarch at this point if you find your soup is too runny.
  • Serve the soup and garnish as you see fit! 😉


  • Beer cheese soups come in all styles, flavors, and textures.  This recipe isn’t the best I’ve ever had, but it’s closer than most.  I’ll continue tinkering and update as I improve it.
  • The more beer you start with, the more intense the reduction flavor will be.  I’m yet to have a beer cheese soup that was too overpowering for me.
  • My wife and kids really like a cream cheese taste to theirs (I don’t).  If you’re someone who likes it, you can consider doubling the amount of cream cheese you use in this recipe.
  • To create the bread bowl, I just took a round loaf of bread from the store, cut a hole in the top, and excavated the interior.  
  • The brat you see in the final photo of the directions is my recipe for Venison Bratwurst.
  • I’ve already received a few questions about the popcorn.  Similar to a Brandy Old Fashioned, putting popcorn on top of your beer cheese soup is a Wisconsin tradition.  Give it a try.  You just might like it!
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

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