Beer Cheese Soup
Beer Cheese Soup Recipe
Were there ever two words more perfect for each other?
The only thing I can think of to improve upon such a alluring combo would be beer.
Beer. Cheese. Soup.
Now that is a winning love-fest of flavors.
And if the cheese is Irish, and the beer is from Ireland (or some place close to Ireland), well now, that would be a Saint Paddy’s Day dish I wouldn’t be able to resist.
Best Cheese Soup
This rich and creamy Irish Beer Cheese Soup recipe is a favorite in both my family and my neighborhood.
I recently served it to several friends on one of our recent snow days and they immediately felt as captivated by the Irish beer-cheese duo as I do.
This cheese soup recipe is thick and flavorful with an ultra silky texture, and robust pub cheese taste!
Beer Cheese Soup Recipe Tips
The key to making a killer Irish Beer Cheese Soup is to use a light crisp Irish-style beer like Harp. The beer gives the soup a slight twang without over powering it.
Then whisk in shredded Irish cheese and cream cheese.
Most Irish cheeses have a very distinct nutty essence. The Irish cheese gives the soup intense cheesy flavor, while the cream cheese makes the soup extra silky smooth.
I like to use low fat cream cheese to take the fat and calories down a notch, but go full-fat if you want to!
Irish Beer Cheese Soup
Once the Irish Beer Cheese Soup simmers and thickens, ladle it into bowls and garnish with bacon and chive.
Or if you’ve been gawking at the bread bowls in this post, bake your own. They are really easy to make!
Irish Beer Cheese Soup is a new Saint Patrick’s Day tradition in our house. In just 20 minutes, you too will fall in love with this creamy dreamy wonder.
Easy Beer Cheese Soup Q&A
Where Did beer Cheese Soup Come From?
Beer Cheese soup is considered a German (or Eastern European) recipes and was brought to the United States by German immigrants. The beer and cheeses used have morphed over the years, based on what’s available regonionally.
What Cheeses Are Good For Beer Cheese Soup?
Gruyere is a traditional choice. However, any cheese that is a smooth melting cheese can be used in Beer Cheese Soup. In today’s recipe, we’re using hard Irish cheese with a bold nutty flavor, and cream cheese for thickening.
Cheddar cheese, monterey jack cheese, and gouda are also great options.
Why Is My Beer Cheese Soup Grainy?
You boiled the soup and the cheese curdled into little clumps. When making any cheese soup recipe, make sure to keep the heat low once you add in the cheese.
Can You Freeze Cheese Soup?
Yes. As long as you reheat it on very low heat, so it doesn’t boil and separate, cheese soup can be frozen and reheated. Freeze in an airtight container for up to 6 months.
More Irish Favorites
- Irish Potato Pie
- Irish Cabbage and Bacon
- Sweet Irish Soda Bread
- Boxties with Mushrooms and Gravy
- Corned Beef Pot Pie with Scalloped Potato Top
- Irish Creamy Cauliflower Soup
- Irish Pub Cheese
More Cozy Soup Recipe Favorites
- Creamy Chicken Tortellini Soup
- Pappa al Pomodoro
- Cream of Wild Mushroom Soup
- Thai Tom Yum Soup
- Greek Lemon Chicken Soup
- Mom’s Best Beef Stew
Beer Cheese Soup Recipe
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon butter, or bacon grease
- 2 bottles Harp Irish Style Lager (12-ounce bottles)
- 32 ounce chicken broth
- 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)
- 14 ounces low-fat cream cheese, cut into cubes
- 2 tablespoons cornstarch, or arrowroot powder
- 2 tablespoons Dijon mustard
- Garnishes: crumbled bacon, and chives
- Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.
- Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil, then lower the heat.
- Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, and Dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)
- Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!