19 Reviews

Totally worth the long wait! It's full of flavor and just the right consistancy. I used the optional beer, but added it right in the beginning (to burn off the alcohol). I used 1/3 less fat cream cheese and sharp cheddar. I garnished with croutons, green onion and bacon bits.....goldfish crackers for the kids. ;) Thanx for sharing. I'll make this again!

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*Parsley* August 04, 2007

This was easily the best homemade soup I have ever made. Perfect consistency, great flavour, and velvety in the mouth. It is a little salty, so next time I will omit the added salt altogether. In my opinion, this great soup doesn't need it--you get all the flavour you need by using old or sharp cheddar.

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charmaymc March 06, 2011

I opted not to add the beer, and I replaced the carrot, celery and pepper with potatoes. It's a great, hearty soul that's really easy to make.

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Gocamels March 03, 2016

This soup turned out very bland with the spices and measurements listed. The cooking time was also way too long Andy veggies were mush. This could work with less time and mor kick. It also needed much more cheese.

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krhemick May 20, 2013

Had last minute company over for dinner and made this, first time for any type of cheese soup and this is a sure winner. The beer added a really nice flavor and body to the whole mix. I did double the recipe and glad I did as everyone was running back for seconds. Other than that, the only thing I did differant was add 2 teaspoons of chopped garlic with the veggies and at the end, DH added 1 teaspoon of crushed red peppers for some added flavor. Served with my recipe for sourdough popovers and it made for a very, warm, tasty and comforting meal that was enjoyed by all. Made for I Recommend Game - Holiay edition

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Bonnie G #2 December 07, 2012

I saw this recipe and wanted it for supper tonight, so I made it on the stovetop. I sauteed the veggies in the butter, then sprinkled the flour over that. Stirred until it was absorbed, then slowly added the broth and the beer. I added a bit more pepper, a pinch of red pepper flakes which I felt added a nice touch, and also a couple of bay leaves. No salt - the broth added enough salt for me. Once the veggies were all tender, I blended it, added the cheeses (not sure of amount) and also some grated Parmesan. Blended it again to make sure it was all nicely incorporated (too impatient to wait!). I may want to play around a bit with seasonings, but this is definitely a delicious soup.

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duonyte November 15, 2012

Good! I used the optional beer at the end which made the soup pretty thin. Honestly, I think it would be more convenient and flavorful to make this recipe on the stovetop, saut?ing the veggies before adding the broth. I'll try it that way next time. Thanks for sharing the recipe!

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LonghornMama October 17, 2012

Yummy! I did use the beer, and the salt. I though the proportions were spot on. Thanks for posting, I'll be making this again! Made for WT8

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pammyowl August 14, 2012

Very flavorful soup! I too did not add the tsp of salt. It did not need it! I'm wondering if those who had a runnier soup were the ones who added beer. I added the beer and mine was runny too, but flavor is wonderful. I will either add some more flour or some cornstarch to thicken it up.

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sun33082 February 25, 2012

I must've done something wrong, because this soup was as runny as water. The flavor was a bit off as well. It needed some potato or something. It ended up just being vegetable broth tasting really - we didn't taste the cheese flavor at all. Also, after a good 45 minutes, the cream cheese never melted all the way either (even though it was cut up into small pieces at room temperature). I would make this again only with some massive renovations.

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cortneytreat December 22, 2009
Savory Cheese Soup (Slow Cooker)