What’s Cooking: Easy, Peasy Beer Cheese Soup w/ Pretzel Bun Croutons

What's Cooking

Easy, Peasy Beer Cheese Soup w/ Pretzel Bun Croutons

   Recipe By: Chef Lisa A. Heidelberg

Cook Time: 20-25 mins

Serves: approx. 8 ppl


  • 3 tablespoons unsalted butter
  • 1 stalk celery finely diced
  • 1 carrot finely diced
  • 1/2 onion finely diced
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 3 cups chicken broth
  • 1  (16 oz) bottle of beer Pilsner or Lager (I used Erie Ale Work’s K.O. Kolsch)
  • 1  tablespoon Worcestershire sauce
  • 1  tablespoon Dijon mustard
  • 1 (8oz) package cream cheese cubed and softened to room temperature
  • 2 cups cheddar cheese shredded
  • 2 cups pepper jack cheese shredded
  • Pretzel bun, cubed and toasted, for topping soup
  • 1-2 slices of bacon, cooked and crumbled (optional topping)


  • In a stockpot, melt butter over medium heat.
  • Once melted, stir in celery, carrot, onion, garlic, and pepper.

Chef’s Note: I hold off on salt until the end because all the cheeses have some salt and you may not need to add more.

  • Cook until the veggies are very tender, about 5-10 minutes. Stirring regularly.
  • Slowly whisk in cornstarch.
  • Cook, whisking constantly, for about 1 minute.
  • Then add in broth, beer, Worcestershire sauce, and Dijon mustard.
  • Simmer for 10 minutes, continue to stir regularly.
  • Remove pot from heat, SLOWLY stir in all three cheeses, until melted.          .
  • If desired you can carefully pour the soup into blender and blend until smooth.
  • I prefer to leave the small soft veggies to add a little texture, so no blending for me.
  • Adjust seasoning if needed.
  • Top with pretzel bun croutons, bacon (if using) and enjoy!

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