Bavarian Restaurant Beer Cheese Soup

Bavarian Restaurant Beer Cheese Soup created by Blossom in Seattle

This is a Great Soup! I am made it last night. Perfecto! Servings? Depends on how much you want!

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  • Sauté celery, onions, carrots in butter.
  • Add salt and pepper.
  • Blend in flour.
  • Add chicken stock and cheese.
  • Heat gently until cheese melts.
  • Add beer.
  • Adjust spices to taste.
  • Serve piping hot with croutons on top, if desired.
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@Rhonda O
@Rhonda O
"This is a Great Soup! I am made it last night. Perfecto! Servings? Depends on how much you want!"

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  1. ktmckell
    Such a simple and delicious soup! I made a German meal for a group of friends and decided (last minute) to make a soup vs a salad to start the meal. I used an aged sharp cheddar and increased the cheese to approx 12 oz and added a little Velvetta (4 oz) for creaminess. I used a food processor for the onion, celery and carrots and used fresh garlic instead of the garlic salt. The soup was soooooo good that my guests kept asking for more! I had to remind them that they were going to be too full to enjoy the entree! Will definately be making this again!
  2. Glori-B
    Great soup! Except for cutting the butter in half, I made this exactly as written. I can see where some might like it thicker, but that is easily remedied by add some corn starch. I too used the Yeungling Black and Tan, and I also minced by veggies by giving them a whirl in the food processor instead of chopping by hand. Although I didn't try it for this go-round of making the soup, I can imagine it would be very tasty with pumpernickel croûtons. Thank you Rhonda O for posting; this is a great soup!
  3. Blossom in Seattle
    Bavarian Restaurant Beer Cheese Soup Created by Blossom in Seattle
  4. Blossom in Seattle
    i also felt it seemed like it would have been better thicker... perhaps less stock. I used a Hefeweizen style beers... might have been too light for a soup. I also added mich more pepper and added some thyme too as i found the soup a bit mild tasting.
  5. MSR5055
    Ok, so here's the deal, used carrot instead of celery to make up the volume...mainly because i just don't like celery and I used real garlic because i didn't have any garlic salt. So with those modifications...I'm afraid it just didn't last. I made it an hour before a dinner party and kept sneaking spoon fulls. Served it with hot rolls and butter... It was so yummy...and for the chick who said it was chunky...I do concede that the Rhonda probably should have mentioned that you can just stick it in the blender, but then again how did you think they got the chunks out in the restaurants? Anyway it was brilliant. Thank you!

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