Beer Cheese Soup

  Chancery Restaurants Beer Cheese Soup


Chancery Restaurant Version: (Source: Milwaukee Journal Sentinel 3-12-03.)

6 cups water

1/2 cup lager beer

2 tablespoons chicken base

1/4 teaspoon black pepper

1 teaspoon whole leaf thyme

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

1 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

1/2 cup (1 stick) butter, melted

1/2 cup flour

8 ounces Velveeta cheese

1/2 cup Heavy Whipping Cream

1/2 cup Merkt's cheddar cheese spread


In large stockpot, combine water, beer, base, seasonings, onion, celery and carrot. Bring to boil, then reduce to simmer.


Melt butter in small saucepan, then whisk in flour to make roux. Cook over medium heat 2 Ė5 minutes, then add to soup and simmer 10 minutes to thicken.


Add cheese and cream, and simmer just until cheese is melted. Serve with large, soft pretzel for garnish. Makes 6 to 8 servings.


My Modified Version:

6 cups Chicken Stock

1 cup Beer, (Lager / IPA)

1 teaspoon Black Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Whole Leaf Thyme

1 teaspoon Dry Mustard

1 teaspoon Hot Pepper Sauce

1 teaspoon Worcestershire Sauce

1&1/2 cup diced Onion

1 cup diced Celery

1 cup diced Carrot

1 tablespoon minced Garlic

1/2 cup (1 stick) Butter, melted

1/2 cup Flour

8 ounces Velveeta cheese

4 ounces Cheddar Cheese 

1/2 cup Heavy Whipping Cream, (or half and half))

1/2 cup Merkt's Cheddar Cheese Spread




Use bacon grease to sweat veggies


Popped popcorn, for garnish

2 new/red/Yukon gold potatoes, diced

Paprika sprinkled on top soup at serving



In large Dutch Oven, sweat onion, celery and carrot in butter (or bacon grease) until soft. Add chicken stock, beer, seasonings. Bring to boil, then reduce to simmer.


Meanwhile, place butter in a 1-quart saucepan and melt over low heat, but do not let it brown. When melted, gradually whisk in flour to make a roux and cook 3 to 5 minutes, whisking occasionally, and being careful not to let mixture brown too much. Temper in some of the soup, 1/3 cup at a time


Gradually add the roux to the soup and whisk until smooth, simmer 10 minutes to thicken. Gradually add Velveeta and Merkt cheese and whisk until smooth. Add Cheddar Cheese a bit at a time and whisk until smooth When all the cheese is added and melted, add cream and whisk until combined and heated through. Do not allow soup to boil or the cheese may curdle.


Serve with large, soft pretzel for garnish. Makes 6 to 8 servings.


 If it comes out too thick add more beer :-)    or chicken stock :-(

That's LAGER beer, no Bud or Coors etc. I like Leinenkugelís Red, but thatís just personal preference Don't use any beer you wouldn't drink. The better the beer, the better the soup.