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This Beer Cheese Soup is rich, creamy, and really easy to make. Three types of cheese, smoky bacon, and a touch of beer add layers of delicious flavor, creating the ultimate cozy comfort food.
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Cheese. Beer. Bacon. Need I say more?
This Beer Cheese Soup is the perfect example of all-American comfort food. With roots in German and Swiss culinary traditions, it has been adapted by Midwestern kitchens into the hearty classic we know today. It’s not healthy, and I don’t recommend trying to make it that way. Instead, enjoy it for what it is – crazy-indulgent, somewhat boozy, and downright delicious comfort food.
Crusty bread or homemade pretzel bites are highly recommended. And if you’re looking for more beer and cheese goodness, be sure to check out my perfectly dip-able beer cheese recipe.
Soup, Wisconsin-Style
Why should you make this soup? Well, for me, it’s the cheese. But, also:
- It’s comfort food in a bowl. Think creamy, cheesy, smoky, and just a little bit indulgent. The combination of three melty cheeses with crispy bacon and a splash of beer creates the kind of cozy, soul-warming flavors that make you want to curl up with a blanket and go back for seconds (or thirds).
- Surprisingly easy to make. Beer Cheese Soup is as easy to make as it is delicious. With just a little chopping, some simmering, and a quick blend, you’ll have a restaurant-quality soup right from your own kitchen in under an hour.
- Totally customizable. Use your favorite beer (light lager for subtle flavor, stout for bold richness), swap the bacon for smoked sausage, or adjust the cheese blend to match what you have on hand. This recipe is flexible enough to fit your taste buds and your pantry.
The MVPs of Beer Cheese Soup
What are the “most valuable players” in beer cheese soup?
That’s simple: Bacon, Potatoes, Beer, and Cheese. These ingredients bring the flavor and creaminess we all love. Everything else is simple, and most can be found in your pantry (find the full list of ingredients in the recipe card).
- Bacon: This recipe starts with smoky, salty bacon. Crisp bits are stirred into the pot (and sprinkled on top), adding tons of delicious flavor. Even a small amount of rendered bacon fat adds huge flavor. If you’re short on time, try making oven-cooked bacon or crispy Air Fryer bacon.
- Potatoes: Hearty and filling, potatoes give the soup body without weighing it down. Russets create a velvety texture, while Yukon Golds hold their shape for tender, buttery bites. They soak up the beer-and-cheese goodness and make the soup feel like less of a dip and more like a meal.
- Beer: A good-tasting lager or ale adds depth and gentle bitterness, balancing the richness of the cheese. Go with a beer you actually enjoy drinking, but avoid anything too hoppy or bitter as it can overpower the soup.
- Cheese: No surprise here cheese is the star. Sharp cheddar is classic, giving bold flavor and that signature golden color. For extra creaminess and complexity, this soup also includes shredded mozzarella and silky Gruyère. You can blend it with other cheeses like fontina, Pepper Jack, or even a touch of cream cheese. Always grate your cheese fresh for the smoothest melt.
How to Make Beer Cheese Soup
Making beer cheese soup from scratch is super easy. Follow along with these step-by-step photos for foolproof results every time.
- Cook the bacon in a large soup pot or Dutch oven until crisp. Once cooked, transfer the bacon to a paper-towel lined plate and reserve. Pour off excess drippings, leaving about 1 tablespoon in the pot.
- Melt the butter in the pot then stir in the celery and onion and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
- Sprinkle the softened vegetables with the flour, pepper, and 1 teaspoon salt. This flour/fat mixture is called the Roux.
- Stir continuously for 1 to 2 minutes or until the vegetables are coated and the flour smells slightly toasty; scrape up the browned bits on the bottom.
- Gradually whisk in the broth and beer until smooth. Increase the heat and bring to a boil, whisking occasionally, for about 8 minutes.
- Reduce the heat to a simmer, add the cubed potatoes, and cook 20 minutes, or until they are fork-tender.
- Pour in the milk and return to a gentle simmer. Continue simmering for 8 to 10 minutes, or until the soup looks creamy and slightly thickened.
- Using an immersion blender, pulse 5 to 6 times (about 1 second each) to break down larger pieces of vegetable and potato while keeping some texture.
- Turn off the heat. Add the cheddar, mozzarella, and gruyere a handful at a time, whisking until fully melted and smooth. Season with salt and pepper, to taste.
- Stir in ¾ of the bacon, then ladle the soup into bowls and garnish with the remaining bacon (and sliced green onions, if desired). Serve with crusty bread for dunking.
Cooking Tips
- Bring the milk to room temperature. Cold milk can cause the soup to curdle when added to the hot broth. Let it sit out for 20 to 30 minutes before cooking for a smoother, creamier result.
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that stop it from melting properly. Always shred blocks of cheddar, mozzarella, or gruyere yourself for the best texture.
- Add the cheese off-heat. Once the soup base is finished, turn off the heat before stirring in the cheese. This prevents it from separating and keeps the soup silky smooth.
- Don’t overblend. Use the immersion blender in quick burst for a creamy base with some texture from the potatoes and vegetables. Over-blending can make the soup too thick or gummy.
- Season to taste. Since bacon, cheese, and even broth can all add saltiness, it’s best to start light on salt and adjust at the very end after the cheese has melted.
Frequently Asked Questions
A lighter lager will give you a mild, smooth flavor, while a dark stout adds bold, malty richness. If you’re unsure, use a beer that you enjoy drinking, or start with something middle-of-the-road like an amber ale.
Yes! It works the same way as regular beer, adding depth and a subtle malty flavor without the alcohol content.
Beer Cheese Soup is a creamy soup made with a base of beer, broth, vegetables, and plenty of melted cheese. The beer adds depth and malty richness, while the cheese gives it a velvety, indulgent texture. It’s popular in the Midwest, especially Wisconsin, and is often served with crusty bread or soft pretzels for dipping.
Make-Ahead and Storage Tips
To make beer cheese soup ahead, prepare the soup up to the point of adding milk and cheese, then cool and refrigerate for up to 2 days. When ready to serve, return to a gentle simmer, stir in the milk, and add the cheeses off-heat.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. This is the type of soup that will thicken as it sits, so add a splash of milk or broth when reheating to loosen it up. To reheat, warm leftovers gently over low heat on the stovetop, stirring often. Avoid high heat, which can cause the cheese to separate and turn grainy.
Can You Freeze Beer Cheese Soup?
No, I don’t recommend freezing beer cheese soup since dairy-based soups often split when thawed. If you want to freeze, make the base (through the potato and broth step) and add the milk and cheeses fresh when reheating.
More Cheesy Soup Recipes
Beer Cheese Soup Recipe
Ingredients
- 6 slices bacon, diced
- 2 tablespoon butter
- 2 ribs celery, thinly sliced
- 1 yellow onion, diced
- 2 cloves garlic, finely minced
- ¼ cup all-purpose flour
- 1 teaspoon pepper
- 1 teaspoon salt, plus more to taste
- 3 cups chicken or vegetable broth, low sodium
- 1 cup beer, see notes
- 2 yellow potatoes, peeled and diced into cubes
- 3 cups whole milk, at room temperature
- 2 cups cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1 cup Gruyère cheese, freshly shredded
Instructions
- Cook the bacon: In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon crumbles to a paper towel–lined plate, reserving about 1 tablespoon of drippings in the pot.
- Sauté the aromatics: Return the pot to medium heat and add the butter. Once melted, stir in the celery and onion. Cook until softened, about 5 minutes. Then add the garlic and cook for 30 seconds more.
- Make the roux: Sprinkle the flour, pepper, and 1 teaspoon salt over the softened vegetables. Stir constantly for 1 to 2 minutes until the vegetables are coated and the flour smells toasty.
- Whisk in the liquids: Add the broth and the beer a little at a time, whisking continuously until smooth. Increase the heat to high and bring to a boil. Boil gently for 5 to 8 minutes.
- Add the potatoes: Reduce the heat to a simmer and stir in the cubed potatoes. Cook for 20 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Stir in the milk: Pour in the (room temperature) milk and bring back to a gentle simmer. Cook for 8–10 minutes until slightly thickened.
- Blend lightly: Using an immersion blender, pulse 5–6 times in quick bursts to break down larger pieces of potato. If you do not own an immersion blender, simply mash some of the potatoes against the bottom or side of the pot with a spoon or fork.
- Melt the cheese (off-heat): Turn off the heat and add the cheddar, mozzarella, and gruyere one handful at a time, whisking between each addition until fully melted and smooth.
- Add the bacon and serve: Stir in ¾ of the cooked bacon, then ladle the soup into bowls and garnish with the remaining bacon and sliced green onions, if desired. Serve warm with crusty bread or pretzels for dipping. Enjoy!
Notes
- Beer Options: Light lagers offer a mild flavor, while dark stouts add bold, malty richness. Amber ales are a great middle ground. Non-alcoholic beer works too!
- Cheese Choices: Freshly shredded cheese melts best. Cheddar is classic, gruyere adds nuttiness, and mozzarella gives a creamy stretch. Smoked gouda or fontina also work well.
- Gluten-Free Option: Use a gluten-free flour blend and a certified gluten-free beer or non-alcoholic beer.
- Storage: Store leftovers in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of milk or broth. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
