Total Time
1hr
Prep 20 mins
Cook 40 mins

When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup!

Ingredients Nutrition

Directions

  1. In large saucepan, melt butter over medium heat.
  2. Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
  3. Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
  4. Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
  5. Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
  6. Discard bay leave.
  7. Spoon into bowls and garnish with crushed pretzels.
Most Helpful

4 5

Excellent soup. It was a little bitter (either from my choice of ale or perhaps needing to reduce the paprika to 2 tsp). However, the texture was perfect. I didn't use the full amount of cheese because of the previous review and wish I had. I wonder if they're familiar with beer cheese soups. I will make this again and use the full amount. DH loved it; 5 stars for him.

3 5

I really wish I could give this three and a half - it is very close to being a four-star recipe for us! The instructions were spot on; the consistency and flavour balance were excellent; the pretzels provided a clever contrast in texture. Our only criticism is that this is a very rich soup indeed - best served in smaller quantities than indicated. We think it would serve 8-10 as a starter, maybe with melba toast on the side to offset the richness and the large quantity of cheese. followed by a very light main course (salad, maybe). Good recipe.