Beer Cheese Soup… Yum… I mean, what can go wrong with combining beer and cheese? Â Nothing… Â Absolutely nothing…. which is what you are about to become! Â (If you know you know).
This is another recipe that, unfortunately, I cannot take credit for but would like to share anyway. Â Beer cheese soup is a recipe that Free State Brewery in Lawrence, KS shared online. Â My brother raved about this soup and brought us there when we were in town visiting one time. Â 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