Beer-and-Cheddar Soup

Made exactly as stated and it was perfect! Every single one of my guests asked for seconds.

After reading the reviews, I added 6 oz of the smoked cheddar. Otherwise, I followed the recipe exactly. It was perfect! Served it at a dinner party. Every single person had seconds.

Solid recipe. For those who think it is too thin, you’re correct. Roux should be 1:1. Half a stick of butter = 57 g. The four should also. Here the amount of flour weighs about 40 g. Bump it up to thicken.
Used Hook’s 3 year cheddar from Mineral Point, WI and Kindred Creamery smoked cheddar from Muscoda, WI. The beer used here is Robert the Bruce Scottish style ale from 3 Floyd’s Brewery.
Amazing stuff. Get strong beer and great cheddar; you can’t go wrong.

This is the worst beer cheese soup I’ve ever had in my life. Runny, flavorless...if you want a soup you can feed the kids, go for it. But this definitely lacks beer and cheddar flavor. Nothing like what you would expect from a good pub or brewery.

For a thicker soup only add 2 cups of the broth & don't use the full beer, leave about a quarter left in the bottle. I wanted this soup to be thick and creamy, so before adding the bacon i used an immersion blender. For the beer i used a Boulevard Tank 7. It's smoke stack ale and wow, great flavor. Also experimented with a spiced pumpkin beer and that was great too. Planning to serve this with some pretzel buns for thanksgiving.

This was tasty, but very runny. I made it exactly as written, and I've made tons of rouxs before. I'd probably try it again, maybe with less broth next time to see if that solidifies it.

I found this to be a very delicious soup to make and eat (obviously). I'm making it again.

This is absolutely amazing! We didn’t change a thing! This is definitely on our menu rotation now!

This was super easy and delish!  We used a bottle of Fat Tire and garnished with popcorn!