Three-Cheese Beer Soup

Three-Cheese Beer Soup from Very Culinary

by Amy Flanigan on January 16, 2014 · 18 comments

Disclaimer: I hate beer. I hate the way it tastes, hate the way it smells. And when Paul drinks it, he is not allowed to kiss me until he brushes his teeth or chews spearmint gum. The end.

Okay. So now that we’ve gotten that out of the way…I can’t exactly remember why I was even drawn to this soup in the first place.

Oh, wait. yes I can. It was the three cheeses, whipping cream, and bacon. Duh. 

I don’t drink wine, but I absolutely love to cook with it, so it only stands to reason that I could treat beer in the same manner, right? I was optimistic (not really) – but everyone assured me beer in cooking is great.

And they were right, my wise and lovable Facebook followers.

This soup was delicious!

Three-Cheese Beer Soup from Very Culinary

Paul said he could taste the beer. For me, it just gave the base a tangy flavor. Strong, but in a good way. And I just loved that every creamy spoonful had some vegetable and potato chunks. Seriously good.

I would make this again. But I stand by my disclaimer above ^^^. Beer is gross. Except in this soup. And supposedly when you deep fry a chicken in it. But again…duh.

Three-Cheese Beer Soup
Serves 8
Prep time: 20 minutes
Cook time: 20 minutes

• 1/4 cup unsalted butter
• 1 medium sweet onion, finely diced
• 1 medium carrot, sliced into thin rounds (or finely chopped)
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 5 cups low-sodium chicken broth
• 1 cup bottled or canned beer (I used Heineken)
• 1 cup whipping cream
• 1 1/2 cups frozen diced hash brown potatoes
• 1 1/2 cups small broccoli florets
• 1 1/2 cups shredded sharp cheddar cheese, room temperature
• 1 1/4 cups shredded white cheddar cheese, room temperature
• 1 (3 ounce) package bacon pieces
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon Tabasco
• 1/2 teaspoon Worcestershire sauce

In a 4-quart Dutch oven heat butter over medium heat until melted. Add onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

Stir in flour and dry mustard (mixture will be thick). Add broth; cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

Gradually stir in sharp cheddar and white cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce until combined.

Ladle into bowls and enjoy!

(adapted from BHG)

Print this recipe Save this recipe


Save your favorite recipes to your personal recipe box by clicking on the “Save this recipe” link. Then, create a Meal Plan with them and the ingredients will automatically be added to a Grocery List!


Leave a Comment

{ 18 comments… read them below or add one }

The Home Cook January 21, 2014 at 1:30 pm

I don’t like soup and I HATE beer, but this sounds and looks so good I just might try it. :)


Amy @Very Culinary January 21, 2014 at 1:49 pm

Lol. Sarah, you are pretty much the last person I ever expected to comment on this post! Try it, I say!


Stephie January 18, 2014 at 10:48 pm

I love everything about this post. Especially the cheese.


Amy @Very Culinary January 19, 2014 at 6:51 am

“This has too much cheese,” said no one ever. ;-)


Stephanie January 18, 2014 at 3:58 pm

Who are you and what have you done with Amy?!?! I cannot believe YOU are cooking with beer! This sounds and looks delicious! Can’t wait to try it!


Amy @Very Culinary January 18, 2014 at 4:07 pm

LOL. Ya, I know. Don’t get used to it!


Carolyn January 17, 2014 at 4:42 pm

I need to replace the flour, but other than that…bring this on! Want some now.


Joanne January 16, 2014 at 3:52 pm

I don’t mind beer quite as much as you do, but I definitely don’t love it. Paired with three cheeses though….I’m pretty sure I could learn to love it!


julia January 16, 2014 at 1:02 pm

One of my husband’s favorite soups ever was a beer cheese soup he had a year ago in Traverse City Michigan. I haven’t tried to recreate it but this looks like a version he would love!!


Meagan @ A Zesty Bite January 16, 2014 at 12:31 pm

Oh man this soup is right up my alley.


Andrea January 16, 2014 at 8:38 am

Hmm. This kind of screams Super Bowl party . . . with other things, of course. I’ll have to give a trial run before then. Thanks, Amy.


Amy @Very Culinary January 16, 2014 at 10:45 am

Yes, perfect Superbowl food, for sure. If you’re really motivated, you could serve it in little bread bowls :)


Happy Valley Chow January 16, 2014 at 8:25 am

Oh my goodness that sounds delicious! You can never go wrong with beer and cheese :)


Jett Whitfield January 16, 2014 at 6:47 am

YUM! Three cheers for this one! It looks great and sounds good on a cold rainy day.


Betsy | January 16, 2014 at 6:41 am

You wouldn’t last in Germany thinking beer is gross! HA! I wasn’t a huge fan of it when I lived in the USA either. I mean MGD and Corona just isn’t good beer once you’ve had 600 year old recipes of beer from Germany. Beer in cooking & baking, however… that’s another story. DELISH!! I can’t wait to try this soup in my kitchen!


Amy @Very Culinary January 16, 2014 at 10:44 am

I actually spent a month over in Germany years ago and that didn’t convert me, so I guess I’m just a lost cause!


Rachel @ Bakerita January 16, 2014 at 6:28 am

This looks and sounds absolutely delicious, especially since I like beer!! Pinned :)


Amy @Very Culinary January 16, 2014 at 10:46 am

Thanks, Rachel!


Previous post:

Next post: