Otto's Beer Cheese Soup

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 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)
Directions

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 foodnetwork.com!!! - 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
Soup was extremely thick more like fondue. Also very bitter due to to much swiss cheese. Definetly has potential. Next time i will add more liquid and less swiss cheese. item not reviewed by moderator and published
I am a huge cheese lover so I found this dish to be great! I was a bit uncertain about trying this soup since I am not typically a huge beer fan BUT I am so glad I did. Like others that have reviewed this recipe, I only used ½ cup of flour. The texture turned out amazing. I used the Sierra Nevada beer and shredded carrots. item not reviewed by moderator and published
Absolutely incredible! I used extra sharp Pinconning, which made this soup smooth and velvety with wonderful flavor. I made two slight alterations to the recipe. I added in 2 cloves of finely minced garlic and cooked it with the onions, carrot and celery for about 2 minutes before adding the chicken stock. Once the stock and beer is in the pot, I added one diced potato and cooked it for about 8 minutes before adding the cheese. It made for a wonderful soup that my husband says is my best yet. item not reviewed by moderator and published
This soup is great! I did alter my soup and used only sharp cheese, american beer and my favorite skinless sausage instead of the suggested ingredients. It is yummy and I can't wait to make it for my fiance'! item not reviewed by moderator and published
Fixed it for our office's Christmas party and had four requests for the recipes. Was pretty skeptical about using something as hoppy/bitter as Sierra Nevada (though it is my house beer, so I substituted Sam Adams Lager which is my go to beer to cook with. item not reviewed by moderator and published
I followed this recipe to the letter. My choice of Beer was Sierra-Nevada Pale. Honestly, the soup was bitter........a bitter after taste that did not exactly make me want more...........hardy for sure, but good, nah. item not reviewed by moderator and published
Pretty average. Way too much flour in the recipe which made the soup too starchy. From what I understand you need 1 tbs for every cup of broth. I recommend adding a little thyme and a lot less flour. I was also making beer brats and used the beer brat broth as my beer base for the soup which was an excellent use of left over beer. All the best! item not reviewed by moderator and published
I tried this and I used a smoked porter for the beer on top of the soup..I used Coleman's English dry mustard it adds a kick. instead of Worcestershire sauce, a couple of hits(splash of 3 crabs sauce, (it packs more of a punch of flavor) I used a deep hickory smoked bacon instead of sausage. The hickory curing infuses the soup with another layer of flavor. item not reviewed by moderator and published
Oh my gosh this is the yummiest soup EVER! I double this recipe and take it to parties and get so many compliments!! I have taken the vegetables out after sauteeing them and before I add the flour so the soup is smooth. It's AWESOME with sourdough bread. If you're lucky enough to live in the SF Bay Area, Boudin Sourdough is the BEST! I order it online now. Thank you for such a fantastic and easy recipe!! item not reviewed by moderator and published
Wonderful.. I will be doubling it the next time! item not reviewed by moderator and published
We made this soup exactly as the recipe is written (except we used Sam Adams for the beer) and we thought it was absolutely wonderful. Mine wasn't thick like a fondue, it was exactly as beer cheese soup should be, a little thick because it's made with cheese and cream, but it was definitely a soup. We took the suggestions and had it with some yummy sourdough and agree that it really put this dish over the top good. I think that perhaps the folks whose soups got thick like fondue may have cooked thier flour too long. The longer you cook the flour, the thicker your soup or roux will be (or so I've heard). In either case, we will look no further for the perfect beer cheese soup recipe! item not reviewed by moderator and published
Great soup! Used corona beer and fried bacon in beginning with veggies. Tasty! Also used pretsels and french bread for dipping. Perfect for a cold day and relaxing on the couch. item not reviewed by moderator and published
I think that this beer and cheese soup recipe is most likely one of the best because you dont usually find much beer cheese soup recipes that uses actual cheese its normally just cheese wiz. So defintely a 5 star! item not reviewed by moderator and published
I followed the recipe exactly and it came out too thick but I still loved this soup. It was almost like fondue. I used Newcastle and the taste came out great. I wish I would have minced the vegetables more because they were just too big for me. Other than that, delicious! item not reviewed by moderator and published
Very good soup. Thanks so much for the reviews on the amount of flour. I did want a soup, not a fondue so I reduced the flour to 1/2 cup as recommended below and it worked out great. I also agree with the reviewer that suggested chopping the carrot and celery into more a mince size - gives the flavor but "melts" into the soup. I think the key to beer choice is going towards what you like - hoppy, sweeter, darker - because it does come through in the soup. Also agree that bread is a must with the soup. I added 12 oz of chopped frozen broccoli at the end instead of the sausage. item not reviewed by moderator and published
4.5 stars! Crusty sourdough loaf is a must. Like the other reviewers I cut back a bit on both the butter and the flour -- and I added a bit more broth/beer to thin it out a bit. Secret weapon? Loads of cracked black pepper and a smidge of garlic salt ... it needed just a little something extra. Definitely a keeper! item not reviewed by moderator and published
very, very tasty and a lot easier than i had anticipated. i used sam adams oktoberfest seasonal ale and it was wonderful. i omitted the carrots because i don't care for them but otherwise a GREAT recipe with great results! (and i agree that this would probably be awesome with apples and french bread as a fondue-type dish.) i made this recipe with homemade bavarian pretzels and i can't think of a better accompaniment. item not reviewed by moderator and published
I made this soup as a test run before I served it to our friends it came out great. However, I don't know if I ever want to eat that much cheese and butter in one sitting again :) By the way I used Mirror Pond Pale Ale. item not reviewed by moderator and published
This was really good. The flavor was incredible, but that will obviously depend on which beer you choose to incorporate. I've been a huge fan of Sierra Pale for over 10 years, and I was very flattered to see that they recommended it. However, it is a quite hoppy beer for a pale ale... almost ESB or IPA hoppy, and that is reflected in the soup. I absolutely loved it with the Sierra Pale, but for the average joe, the 'hoppy'ness might be too much. I like the idea of a pale ale or a lighter brown ale, but you might want to choose one that is less hoppy. Also, the amount of roux that is made in this could easily thicken up almost a gallon of soup. It was very thick, as another comment stated, almost dip-like. It is very hearty. When I make this again (and I definitely will for my friends and family) I am going to cut back on the flour a little. I minced up the mirepoix (the carrot, onion, and celery) very finely, to almost soffritto-like size, and that worked out well. Excellent beer cheese soup!!! item not reviewed by moderator and published
We love it; tastes alot like cheese fondue. Excellent to dip with chunks of sour dough bread and apples. I used only 1/2 cup flour and it was alot better! Then, I used all sharp cheddar cheese, no carrots, 1/4 cup of onions, and ditched the sausage. Tastes just like Melting Pot's cheese fondue. Was a little hesitant on what beer to use, but Bud Light turned out just fine. The soup was really great! item not reviewed by moderator and published
It was a hit. Really rich, I couln't eat more than one bowl but It was very tasty! item not reviewed by moderator and published
USED NEWCASTLE BROWN ALE & A QT OF SMOKED CHICKEN BROTH I HAD CANNED. ADDED A HEAD OF CALIFLOWER & USED HEAVY CREAM. TURNED OUT VERY SMOOTH & THICK, MIGHT USE HAM OR BACON NEXT TIME. THERE WILL DEFINITLY BE A NEXT TIME! item not reviewed by moderator and published
My husband found this when looking for something good to make for the Super Bowl. We made the original (minus the Otto's sausage and recommended beer - had to use the pork sausage ring and beer we had in our local grocery store) for the party which everyone loved. People couldn't stay away from the crockpot!!!! Made it a second time this weekend and altered things a bit. Omitted the swiss and just stuck with cheddar and it was still fabulous. Both times, we used thick, crusty bread loaf chunks to dip into the soup...cannot wait to have this again!!! item not reviewed by moderator and published
This beer cheese soup was just so-so. It was also pretty bitter. I used Sierra Nevada, like it called for. I was skeptical about adding the sausage, but that's actually the only thing that made this soup, well, that and the bread bowl for dipping. I will continue my search for the perfect beer cheese soup. item not reviewed by moderator and published
This recipe is so easy to make, perfect for a hearty weeknight meal. Pair it with some toasted french bread for dipping and you've got yourself a great dinner. Great to make on Mondays when you plan on relaxing on the couch watching Monday night football! item not reviewed by moderator and published
We made this tonight and I would definitely make it again. Even my 6 year old daughter liked it and she is not easy to please! (I just told her it was cheese soup though she never would have tried it if she knew there was beer in it!) We served it with some cheesy garlic biscuits. item not reviewed by moderator and published
This soup is AWSOME!! I've made the original once and since then have chosen to omit only the carrots as our family are not big carrot eaters. This soup will definately stick to your ribs and keep you warm, which is good for us up here in the cold canadian winters. I'lll simply serve this soup with some nice, thick slices of fresh french bread for dipping...a perfect meal!! 2 thumbs up from me and my family. BTW... It's simple to make!! item not reviewed by moderator and published
I followed this one exactly. It was easy to make but the taste of carrots and onion was overpowering to the soup. I am going to try to remake this soup without all the veggies and with a different beer. Sierra Nevada is too sweet for this recipe I think a hoppier IPA would compliment the recipe better (like Lagunitas IPA or Ninkasi) item not reviewed by moderator and published
I made the original recipe and it is quite delicious! I agree with the other comments. Don't change the recipe then tell how great your's tasted. item not reviewed by moderator and published
I made this recipe for my family. It was easy and SO good. Can't wait to make it again. Next time I think I'll serve it with cubed bread for dipping. YUM! item not reviewed by moderator and published
Not too bad improved on the ingredients a bit, ditched the sausage for a pepper bacon much better. item not reviewed by moderator and published
let's see...you completely changed the recipe and gave it one star?? hmmmm item not reviewed by moderator and published

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Recipe courtesy of Jeff Mauro