Beer Cheese Soup isn’t just for St. Patty’s Day. Add some broccoli, crumbled bacon, serve with pretzel bites, and wowza, so good!
If you’ve been around my blog lately, you’re well aware of my current obsession with soup. With so many variations, I just love making up different versions with what I have on hand in my pantry and fridge. This one here is inspired by my Quick and Easy Irish Beer Cheese. Other creamy soups you might enjoy include my Super Comforting Potato and Leek Soup, this Scratch-Made Cream of Celery, and don’t forget to make some Homemade Garlic Bread for dippin’!
INGREDIENTS FOR THIS RECIPE:
Served with my Super Fluffy Homemade Pretzel Bites, this hearty soup is a love-fest of flavors. Here’s everything you’ll need:
FOR THE SOUP:
- Salted Butter
- Yellow Onion
- Garlic Cloves
- Fresh Broccoli Florets
- Chicken Stock
- Irish Style Lager (or whatever beer you enjoy)
- Frank’s Red Hot Sauce
- Worcestershire
- Irish Cheddar, shredded
- Cream Cheese, cut into cubes
- English Mustard Powder
- Salt + Pepper
SUGGESTED GARNISHES:
- Cooked Bacon
- Green Onions
- Pretzel Bites
If you’re vegetarian, simply omit the crumbled bacon as a garnish and swap with veggie stock. I love the extra salty flavor the bacon adds, but it’s not mandatory.
PRO TIPS & SUGGESTIONS:
BUTTER: I like to use salted butter here, as it helps flavor the onions, garlic, and broccoli while sautéing. You can use non-salted, but I’d suggest adding a little salt while cooking. You can always taste and add more at the end.
BROTH: Chicken stock has some protein in it, which I prefer for this recipe. However, chicken broth will work just as well. Bone broth is a nice choice, but it is more expensive than stock (and certain brands of stock have almost the same amount of protein as bone broth), so I always keep stock on hand in my pantry.
BEER CHOICES: I’d suggest using a beer that you enjoy drinking. I used Harp Lager, but feel free to swap it out with whatever you enjoy most. You might want to steer clear of hoppy beers… as they will change the flavor of the soup.
SHRED YOUR OWN CHEESE: Trust me, there’s a major flavor difference. Also, pre-shredded cheese will be a bit grainy. Speaking of grainy, make sure the broth / beer base isn’t boiling when adding-in the cheese. Otherwise it’ll separate and not be as creamy.
OTHER SOUPS YOU’LL LOVE:
Quick & Easy Italian Wedding Soup
Homemade Tomato Basil with Grilled Cheese Croutons
Better Than Olive Garden Zuppa Toscana
Easy Chicken Noodle with Lemon and Thyme
Beef and Mushroom Lasagna Soup
VIEW ALL RECIPES BY CLICKING HERE!
- 1 tbsp. Salted Butter
- 1 Yellow Onion, chopped
- 3 Garlic Cloves, minced
- 1 cup Fresh Broccoli Florets, chopped
- 32 oz. Chicken Stock
- 24 oz. Irish Style Lager
- 1 tsp. Frank’s Red Hot Sauce
- 1 tsp. Worcestershire
- 14 oz. Irish Cheddar, shredded
- 14 oz. Cream Cheese, cut into cubes
- 1 tsp. Mustard Powder
- Salt + Pepper, to taste
- Cooked Bacon, chopped
- Green Onions, sliced
- Pretzel Bites
- Melt the butter to a large stock pot over medium-high heat. Then add the onion and broccoli. Sauté for 5 minutes, then add the minced garlic. Continue to sauté until the garlic is fragrant, about 2 minutes.
- Add the chicken stock, lager, hot sauce, and Worcestershire. Bring to a simmer for 15 minutes. Then blend together with an immersion blender to make the soup fully smooth.
- The soup should be on low heat. then gradually add the Irish cheddar, cream cheese, and mustard powder. Continue to stir until the cheese is melted and everything is combined.
- Taste, then season with salt and pepper to your preference. When ready to serve, garnish with crumbled bacon, sliced green onions, and pretzel bites.
NOTES ON THIS RECIPE:
- The immersion blender isn’t mandatory, but I do enjoy this soup more when it’s completely smooth. Taste more like a soup version of my Beer Cheese Dip. You could also use a blender, but I’d be careful to not fill the blender too much, as the soup will expand quickly while blending because it’s hot.
- Want to add some spice? Feel free to swap the Irish cheddar with pepper jack or another spicy cheese variety that you enjoy.
- Leftovers should be kept refrigerated, in a covered container, and enjoyed within the next 2 – 3 days.
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