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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 April 26, 2011

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    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.

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  • on April 22, 2011

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    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!!

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  • on March 17, 2011

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    Wonderful.. I will be doubling it the next time!

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  • on March 16, 2011

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    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!

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  • on March 04, 2011

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    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.

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  • on February 19, 2011

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    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!

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  • on January 12, 2011

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    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!

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  • on January 05, 2011

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    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.

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  • on October 31, 2010

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    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!

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  • on October 16, 2010

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    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.

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