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Beer Cheese Soup
Beer Cheese Soup

Beer Cheese Soup


  • 1/4 cup carrots, diced
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1 teaspoon garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 (12 oz) cans of beer (lager)
  • 4 cups water
  • 1/4 cup chicken base
  • 2/3 cup heavy cream
  • 1/4 cup cream cheese
  • 1/4 cup sour cream<
  • 10 slices American cheese
  • 1/3 cup Cheddar cheese, shredded


  • Saute carrots, onion, celery, garlic in butter until tender.
  • Whisk flour into sauteed vegetables and allow to cook for 1 minute while whisking continuously.
  • Add beer to vegetable/flour mixture and whisk until all flour has dissolved in to beer. Add water, chicken base and heavy cream. Bring to a light simmer. Turn down burner and allow to cool for 15 minutes.
  • Add cream cheese, sour cream and American cheese.
  • With a hand mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted.
  • Add Cheddar cheese using a whisk.
  • Season to taste with salt and pepper.

Serve with toasted bread rubbed with garlic.

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