Beer Cheese Soup

Looking for a hearty, flavorful soup to warm up the colder months? This version of a classic favorite boasts delicious, rich cheese flavor and soothing comfort.
  •  1/4 pound bacon
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 2 cups milk
  • 1 1/2 cups (12 ounces) beer
  • 8 ounces 2 Year Aged Cheddar cheese, shredded (2 cups)
  • 8 ounces Colby cheese, shredded (2 cups)
  • 2 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 6 pretzel rolls, optional
  • 3 tablespoons minced fresh chives


1. Fry bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. When cool enough to handle, crumble bacon. Set aside.
2. Combine flour and cold water in a bowl until smooth. Whisk the milk, beer, cheddar, Colby, garlic, Worcestershire sauce and hot pepper sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted. Slowly whisk in the flour mixture. Cook over medium heat, whisking constantly, for 8-10 minutes longer or until soup is thickened..
3. Hollow out pretzel rolls, if desired, with a sharp knife for bowls. Spoon soup into rolls or serving bowls. Garnish with chives and reserved bacon.


© Dairy Farmers of Wisconsin

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