Creamy Sharp Cheddar Beer Cheese Soup

Creamy Sharp Cheddar Beer Cheese Soup

This Creamy Sharp Cheddar Beer Cheese Soup is rich, cozy, and full of deep savory flavor, making it a perfect choice for chilly nights, game days, or potlucks.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 475

Ingredients Method Notes

Ingredients

Vegetables

4 tablespoons butter
1 small onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced

Soup Base

¼ cup flour
3-4 cups chicken broth Swap with vegetable broth for a meat-free option.
12 ounces beer Use light beer for a softer flavor or darker beer for a richer taste.

Dairy and Cheese

4 oz cream cheese, softened
8 oz sharp cheddar cheese, grated Use freshly grated for a smoother finish.
8 oz Colby Jack cheese, grated Can be substituted with Monterey Jack or mild cheddar.
1 cup half-and-half Use whole milk for a lighter version.

Seasoning and Toppings

1 teaspoon Dijon mustard, heaping
1½ to 2 teaspoons Worcestershire sauce
Pepper and salt, to taste Adjust as cheese and bacon add salt.
4 strips bacon, cooked and crumbled Can be replaced with turkey bacon or omitted.

For garnish

Extra shredded cheese and crumbled bacon, if desired

Method

Cook the Vegetables

Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots, cooking for 7 to 8 minutes until softened and slightly browned. Add the garlic for the last minute to avoid burning.

Build the Base

Sprinkle the flour over the cooked vegetables and stir constantly for about 2 minutes, until the flour is smooth and lightly browned.

Add the Liquid and Simmer

Whisk in the chicken broth and then the beer. Bring to a simmer, lower the heat, and cook uncovered for 40 to 45 minutes, stirring occasionally.

Strain and Save the Vegetables

Pour the soup through a fine-mesh sieve to separate the liquid from the vegetables. Return the strained liquid to the pot and bring to a gentle simmer over low heat.

Make It Creamy

Whisk in the cream cheese until smooth, then gradually add the cheddar and Colby Jack cheese, about ⅓ cup at a time, whisking until fully melted.

Finish the Soup

Stir in the half-and-half, Dijon mustard, and Worcestershire sauce. Heat until just beginning to simmer, then add the reserved vegetables back. Season with salt and pepper to taste.

Notes

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Freeze in individual containers for up to 3 months. Reheat gently on the stovetop or microwave.