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Otto's Beer Cheese Soup Recipe

Otto's Beer Cheese Soup

Recipe courtesy Heidi Eichentopf, daughter of owners Jerry and Gretchen Eichentopf, of Otto's Sausage Kitchen and Meat Market in Portland, OR .

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on December 19, 2012

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    This soup came out bitter and I didnt like it at all. However, my husband and my son loved it. Who knew...

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  • on November 29, 2012

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    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.

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  • on March 18, 2012

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    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!

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  • on February 24, 2012

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    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.

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  • on February 05, 2012

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    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.

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  • on December 18, 2011

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    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.

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  • on December 12, 2011

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    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'!

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  • on December 09, 2011

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    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.

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  • on December 07, 2011

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    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.

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  • on November 21, 2011

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    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!

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