Total Time
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


  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

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.

Debbie R. September 14, 2013

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.

Syrinx June 06, 2007