Updated: Oct 27, 2021
See the video here!
Prep Time: 20 minutes Yield: 8 cups
1/3 cup unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
1 red bell pepper, seeded and diced (or 3 small sweet peppers)
3 cloves garlic, crushed and minced
1 teaspoon dried thyme, or 1 tablespoon fresh
1 teaspoon white pepper
1/3 cup flour
12 ounces beer - I prefer Yellowhammer Miracle Worker, use an ale or lager based on taste and cheese used (see Beer Notes)
Beer Notes: Generally Lagers are crisp, Ales are richer and more complex
For most beer cheese soups, IPAs are too assertive and bitter, also no flavored beers.
I went middle of the road with a glorious Yellowhammer Beer called Miracle Worker, and the message on the back says “KINDNESS IS A LANGUAGE” . Love that! I chose Miracle Worker as it is slightly sweet with a dry finish, adds an assertive and earthy flavor in the soup, yet not too overbearing.
2 cups chicken broth
1 cup heavy cream
Dash cayenne pepper
Red pepper flakes
8 ounces sharp cheddar cheese, grated (freshly grated if possible)
8 ounces pepper jack cheese, grated (freshly grated if possible)
Salt, to taste
Green onions, bacon, croutons, cheese
In a large saucepan or dutch oven, melt the butter over medium low heat. Add the
onion, celery, red bell pepper, stir and cook for 4-5 minutes, or until vegetables have softened. Add garlic and thyme, stirring and scraping the bottom of the pan to ensure even cooking.
Sprinkle the flour over the vegetables, stirring until fully incorporated. Stir and cook the mixture for a minute, then slowly add the beer, stirring constantly until mixture is combined and thickening.
Add the chicken broth and cream, stirring to combine. Bring to a very low simmer, then add the grated cheeses, a cup at a time. Stir well in figure eight pattern until melted.
Add cayenne and red pepper flakes, stirring well.
Taste for salt.
Note: For a completely smooth consistency, you may use a hand immersion blender/blender to puree the soup, before adding the cheese.
Important to note the beer cheese soup you taste right after cheese has melted is NOT same that it will be once it has time to mellow over a few hours. Not necessary, but I usually make hours before serving and reheat.