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Cheddar Cheese & Beer Soup

Total Time

Prep: 15 min. Cook: 25 min.


6 servings (2-1/4 quarts)

The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. —Holly Lewis, Swink, Colorado


  • 1/4 cup butter, cubed
  • 3/4 pound potatoes, peeled and chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 2 medium onions, chopped (about 1-1/2 cups)
  • 2 medium carrots, sliced (about 1 cup)
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken stock
  • 3 cups shredded sharp cheddar cheese
  • 2 cups 2% milk
  • 1/2 cup beer or apple juice


  1. In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender.
  2. Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts

1-1/2 cups: 452 calories, 29g fat (17g saturated fat), 84mg cholesterol, 1346mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 21g protein.

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