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Beer Cheese Soup Is Perfect For Dipping Soft Pretzels

Delish logo Delish 7/7/2022 Riley Wofford

Sure, Beer Cheese Soup sounds so straightforward, comically obvious, and yet it's also totally delicious and worth making. As you might expect, Beer Cheese Soup is epically creamy thanks to three—yes, really, three—cups of cheddar. The broth is mostly chicken broth, but there is also a bottle of pilsner or lager in there to lend savory, tangy depth to each bite. Use the rest of your six pack in a batch of Slow-Cooker Beef Chili, Beermosas, or Skillet Beer Cheese. And though it's not a dip, we recommend dunking Homemade Soft Pretzels or Soft Pretzel Bites into your bowl of Beer Cheese Soup.

Here are a few tips to ensure success with your Beer Cheese Soup: While it might seem like a strange step, coating the cheese with flour prevents it from clumping when added into the soup. As for what cheddar and beer to buy, a mild cheddar and mild beer (like lager or pilsner) will allow both flavors to shine. However, you could go with an extra-sharp cheddar and a darker beer for a robust combination.

Gluten-free? Try this recipe with dry cider instead and gluten-free flour in place of the regular flour. (Cornstarch would normally be a good substitute for all-purpose flour, but at ½ cup it would thicken the soup too much.)

Yields: 4 servings

Prep Time: 20 mins

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Total Time: 50 mins


  • 2

    slices bacon, diced

  • 1 tbsp.

    extra-virgin olive oil

  • 1

    medium sweet onion, finely chopped

  • 1

    medium poblano, seeds and stem removed, finely chopped

  • 2

    large ribs celery, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 2

    cloves garlic, minced

  • 1/2 c.

    all-purpose flour, divided

  • 4 c.

    low-sodium chicken broth

  • 1 1/2 c.

    beer, such as lager or pilsner

  • 2 tsp.

    Dijon mustard

  • Pinch freshly grated nutmeg

  • 3 c.

    (12 oz.) cheddar cheese, shredded

  • Thinly sliced scallions and soft pretzels or pretzel buns, for serving


  1. In a large pot over medium heat, cook bacon until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate to drain.
  2. To same pot, add oil, onion, poblano, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook over medium heat, stirring occasionally, until vegetables soften, 5 to 7 minutes. Add garlic; cook 30 seconds. Sprinkle ¼ cup flour over vegetables and cook, stirring, until beginning to toast, 2 minutes. Add broth, beer, mustard, and nutmeg and bring mixture to a simmer. Simmer until thickened slightly, 10 to 15 minutes.
  3. In a medium bowl, toss cheese with remaining ¼ cup flour. Remove pot from heat and add cheese, a handful at a time, stirring constantly, until smooth and melted. Season to taste with salt and pepper.
  4. To serve, ladle soup into bowls and top with reserved bacon and scallions. Serve with pretzels.



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