Otto's Beer Cheese Soup

Total Time:
45 min
15 min
30 min

8 to 10 servings

  • 1/2 cup butter
  • 1 chopped medium sized yellow onion
  • At least 1/2 cup chopped carrot
  • At least 1/2 cup chopped celery
  • 1 cup all-purpose flour
  • 2 cups chicken broth
  • 1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
  • 7 ounces extra-sharp Cheddar, shredded
  • 7 ounces processed Swiss cheese, shredded
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.1 41
It was very tasty. I did have to double the amount of spice put into it otherwise it was kind of bland. instead of swiss, next time I may try smoked gouda. I also took someone else's suggestion of using half the flour and it worked perfectly. Next time I will definitely double the recipe as this made about 6 servings and we freeze food for the future. This was a very good find. item not reviewed by moderator and published
This is excellent! I have made this twice now and the first time I took the advice of other reviewers and cut the flour to 1/2 cup and it turned out perfectly. I made it again yesterday and forgot that I had cut the flour in half and it was too thick for my liking, although it was still excellent. So yummy! But definitely cut the flour to 1/2-2/3 cup for a smoother soup. This is my go-to recipe from now on. Fantastic! item not reviewed by moderator and published
I altered the recipe slightly. I used a combination of Red Dragon, a Welsh whole grained mustard infused cheese, and cave aged Gruyere. For the beer, I used a home brewed IPA. I paired the soup with sausages on the side and homemade pretzels. The result was delicious! item not reviewed by moderator and published
Excellent taste and so easy to prepare. As another reviewer suggested, I cut the flour back to half of a cup because I prefer it a tad less thick and not like a fondue. item not reviewed by moderator and published
This soup is TOTES AMAZEBALLS! Have it in a bread bowl if you have the chance. So easy, anyone can make it. I like it thick, but if you don't want fondue, use less flour. I am from Washington, so of course I used a local beer.(I would recommend Yakima craft 1982). If you don't like hoppy beers, just use a cheap one like PBR or Shiner Bock. item not reviewed by moderator and published
I have NEVER commented on a recipe before this very minute. This is, perhaps, the greatest Beer Cheese Soup I have ever had. We made it for the Super Bowl... After the cheese and before the half-and-half, we transferred everything into the Slow Cooker. So amazing, I can't handle it. We served ours with baguette. Thank you!!! - Meagan and Nik in Austin item not reviewed by moderator and published
Made this soup over the weekend. Read reviews and cut the flour back to 1/2 cup. Added Shiner Bock being from Texas. Also added mushrooms but did not add the sausage. Very hearty without it. Highly recommend. item not reviewed by moderator and published
This soup came out bitter and I didnt like it at all. However, my husband and my son loved it. Who knew... item not reviewed by moderator and published
This is how beer cheese soup should taste. Definitely use Sierra Nevada. You will need 1/2 cup less flour, 2 cups more chicken stock, less half and half to taste. Oh, if you can afford it, add 6 oz. Gruyere!! To smooth it out, use an immersion blender before you add the cheese. item not reviewed by moderator and published
We loved this soup. Had read the reviews before making it and meant to add less flour, but forgot to adjust. So I added a little more beer and chicken stock. I also used 3 oz of swiss and 11 oz of extra sharp cheddar cheese. We served it in sourdough bread bowls and it was amazing! item not reviewed by moderator and published

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Recipe courtesy of Emeril Lagasse