Cheese Beer Soup

Originally posted May 19th, 2007 by Tim Adamec

This is a potato-based soup that was a combination of a recipe from a newspaper article and the flavors I remember from a now-defunct restaurant. The dish can feed 6 to 8 as a soup course or 4 to 6 as a main course.

Black pepper croutons are a good accompaniment.


Quantity Ingredient
3-5 lbs. Potatoes (red skinner, russet, or Yukon gold), peeled and cut into 1/2-inch cubes.
1 tbsp. Olive oil
1 Large white or yellow onion, chopped
4 Cloves garlic, chopped
12-20 oz. Beer
32-64 oz. Low-sodium chicken broth or stock
16 oz. Very sharp cheddar cheese, shredded fine
1 tbsp. Dry mustard
2 tbsp. Worcestershire Sauce
1/4 tsp. White pepper
1/8 tsp. Tabasco sauce
Salt and white pepper to taste


  • Heat the olive oil in in a large pot over medium heat until it shimmers.
  • Add the onion and a pinch of salt and sweat them until soft, about 5 minutes.
  • Add the garlic and cook, stirring constantly, until soft and fragrant, about 1 minute.
  • Add the potatoes and lightly sweat them in the onion and garlic mixture for about 5 minutes.
  • Add enough chicken stock to cover the potatoes and bring to a boil.
  • Add the beer and reduce heat slightly, maintaining a boil. Cook potatoes until they fall apart when poked with a fork. Set aside to cool.
  • In a small bowl, mix the dry mustard, Worcestershire sauce, white pepper and tabasco sauce until smooth.
  • Puree the potatoes in a blender or food processor in batches until very smooth. Set aside in a large bowl for return to the pot once blending is complete.
  • Stir the dry mustard mixture to the blended potatoes and reheat over low heat.
  • Add the cheese a hand-full at a time, stirring continuously. Allow the cheese to melt completely before adding another handful.
  • Taste the soup every other hand-full or so, adding more cheese, dry mustard, Worcestershire sauce or tabasco as needed.

Tips & Tricks

This recipe encourages tinkering. For example, depending on the sharpness of the cheese more or less than the recipe calls for could be added. A spicer soup could use more tabasco, less spicy could omit it all together. Typically, it is best to fiddle more with the dry mustard mixture before adding more cheese. Standard yellow mustard can also be used to boost the flavor of some milder cheeses. The type of beer will also greatly effect the flavor, with lighter beers adding a very subtle flavor.


One response to “Cheese Beer Soup

  1. Previous comments:

    This soup is truly amazing!
    Submitted by Anonymous (not verified) on May 21, 2007 – 3:49am.

    This soup is truly amazing! You have to try it…you will be sooo glad you did!

    A very lucky and well-fed geekwife.

    Re-Cheese Beer soup
    Submitted by Kurt (not verified) on June 5, 2007 – 7:45pm.

    I totally agree with the first comment. This is great stuff. The Tips and Tricks section of this recipe is correct; if you make this you should play around with how much dry mustard, white pepper and Worcestershire sauce you add. A little tweaking to match your own personal taste makes this recipe much better.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s