Beer Cheese Soup… Yum… I mean, what can go wrong with combining beer and cheese? Nothing… Absolutely nothing…. which is what you are about to become! (If you know you know).
This is another recipe that, unfortunately, I cannot take credit for but would like to share anyway. Beer cheese soup is a recipe that Free State Brewery in Lawrence, KS shared online. My brother raved about this soup and brought us there when we were in town visiting one time. I’ve since taken the recipe and adapted to my liking and make it regularly.
Let’s start this recipe with a discussion about beer. Use an IPA for this. Trust me, you don’t want a can of Bud Light to be the base of your soup. Even if you don’t like IPAs, just do it for this recipe, or try a dark beer, something with some flavor. Support your local microbrewery and buy a can from them. If you’re like me an enjoy IPAs then a six pack gives you an additional five beers to drink while making and enjoying your soup. I personally like to use a can of Surly Furious in my soup if I don’t get an IPA from one of my favorite local brewpubs.
It goes great with some artisan bread or crackers.
Beer Cheese Soup
Equipment
- Cast iron dutch oven or crockpot
Ingredients
- 1 yellow onion diced
- 1 bell pepper
- 1 blocks cream cheese
- 1 pints heavy whipping cream
- 2 tablespoons butter
- 1 blocks white cheddar cheese
- 1 blocks gouda cheese
Instructions
- Dice your onions and peppers
- Melt butter in dutch oven
- Saute onions in peppers in melted butter
- Pour beer into onion and pepper mixture
- Cube up cream cheese and add to beer mixture
- Add heavy whipping cream
- Cube up and add cheese slowly
- Cook over low temperature until cheese is all melted